Name: Stuffed Cherry Peppers
Yield: Serves 10–12
Cuisine: Italian
Ingredients: ¼ cup dried bread crumbs; 1½ cups extra-virgin olive oil; Kosher salt and freshly ground black pepper, to taste; 2 tbsp. capers, finely chopped; 5 oz. canned tuna in olive oil, drained; 8 anchovies, drained if in oil; 1 32-oz. jar hot red cherry peppers, drained, rinsed, and stemmed (jar reserved); 2 tbsp. finely chopped fresh flat-leaf parsley

Preparation info

Serves
10–12

Difficulty
Easy

Appears in

Italian Comfort Food

By The Editors of Saveur

Published 2015

About

These small round peppers are stuffed with canned tuna and anchovies and then preserved in oil. The tart, vibrant flavors of the filling nicely balance the sweet heat of the peppers.

Ingredients

5 oz. canned tuna in olive oil, drained
8 anchovies, drained if in oil
1½

Europe
Italy
Starter
Pescatarian
Mediterranean

Method

Finely chop tuna and anchovies. Combine with ⅓ cup oil, bread crumbs, capers, parsley, salt, and pepper in a bowl. Stuff each pepper with tuna mixture. Transfer to reserved jar; pour remaining oil over peppers. Chill for at least 8 hours to marinate.

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Stuffed Cherry Peppers

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