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

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  • (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.
  2. Combine 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.
  3. Bring 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.

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