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tuna-stuffed peppers from eating well

miffed13 avatar
Recipe by
LINDA BAILEY
@miffed13
STERLING HEIGHTS, MI

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

yield 24 serving(s)
prep time 30 Min
cook time 5 Min
method Stove Top

Ingredients For tuna-stuffed peppers from eating well

  • (2) 16 oz jar
    24 whole mild or sweet cherry peppers,
  • 6 oz can
    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

  • 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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