Tuna-Stuffed Peppers from Eating Well

1
LINDA BAILEY

By
@miffed13

These tuna-stuffed peppers are ubiquitous in delis all over Susa, Italy.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
24
Prep:
30 Min
Cook:
5 Min
Method:
Stove Top

Ingredients

Add to Grocery List

(2) 16 oz jar(s)
24 whole mild or sweet cherry peppers,
6 oz can(s)
chunk light tuna packed in water, drained well
1 Tbsp
lemon juice
1 Tbsp
extra-virgin olive oil
1 Tbsp
capers, rinsed and finely chopped
2
anchovy fillets, finely chopped (optional)
freshly ground pepper, to taste
1/4 c
balsamic vinegar

How to Make Tuna-Stuffed Peppers from Eating Well

Step-by-Step

  • 1(Refrigerate any remaining peppers in a jar with brine to cover for another use.) Cut off and discard the pepper stems. Scoop out the seeds with a small spoon (a measuring teaspoon works well). Rinse the peppers to remove any residual seeds,and set in a colander to drain.
  • 2Combine tuna,lemon juice,oil,capers and anchovies (if using) in a medium bowl. Fill each pepper with about 1 teaspoon of the tuna mixture and place them on a serving plate. (Depending on the size of the peppers,you may not fill all 24.) Grind some pepper over the stuffed peppers.
  • 3Bring vinegar to a boil in a very small saucepan and simmer until syrupy and reduced to about 2 teaspoons 3-3 1/2 minutes. Drizzle the syrup over the peppers and serve. If you arenot going to serve right away,cover and refrigerate stuffed peppers and balsamic syrup separately for up to 4 hours.

Printable Recipe Card

About Tuna-Stuffed Peppers from Eating Well





Show 2 Comments & Reviews

9 Catfish Recipes To Make For Dinner

9 Catfish Recipes to Make for Dinner

Kitchen Crew @JustaPinch

You don’t have to be in the South to enjoy a delicious catfish recipe. Check out these homemade catfish recipes any fish lover is sure to love for dinner!