Hot Peppers Stuffed with Tuna, Anchovies and Capers

25m
Prep Time

4m
Cook Time

29m
Ready In

"You can substitute for your favorite type of pepper as long as they are small and meaty. Jalapeños would work well. 4 hours drying time is not included in the cooking time."

Original is 6-8 servings

Metric US

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Nutritional

Serving Size: 1 (267.9 g)
Calories 277.1
Total Fat - 11.8 g
Saturated Fat - 4.2 g
Cholesterol - 63 mg
Sodium - 212.9 mg
Total Carbohydrate - 19.8 g
Dietary Fiber - 4.7 g
Sugars - 7.5 g
Protein - 21.7 g
Calcium - 83.6 mg
Iron - 3.4 mg
Vitamin C - 8.2 mg
Thiamin - 0.1 mg

Step 1

Start by rinsing the peppers thoroughly. Then dry them and remove the top part where the stem is. Then, using a melon baller, scoop out the inside of the peppers.

Step 2

Meanwhile, pour the white wine and vinegar into a small saucepan. Add all the spices (bay leaves, juniper, cloves, oregano), season with salt and, as soon as the bottom starts to boil, immerse the chillies and leave them to blanch for 3-4 minutes over medium heat.

Step 3

Drain the peppers on a clean, dry cloth, place them with the opening facing downwards and leave them to drain for at least 4-5 hours (they must be completely dry, so if the indicated time is not enough, leave them overnight).

Step 4

For the filling: drain the tuna. Coarsely chop the anchovies and capers; transfer the tuna to a blender along with the chopped anchovy and capers. Blend for just a few moments to obtain a creamy and fairly smooth puree.

Step 5

Pour the filling into a piping bag and then begin stuffing all the peppers. Once they're all ready, carefully place them in a sanitized glass jar, making sure to leave at least a couple of centimeters of space from the edge: arrange the peppers with the opening facing out.