Spicy Stuffed Peppers with Tuna, Anchovies, and Capers

Spicy Stuffed Peppers with Tuna, Anchovies, and Capers

Category: Appetizer
Servings: 2
Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes

These Peperoncini Piccanti Ripieni di Tonno, Alici e Capperi are a flavorful and spicy appetizer that will wow your guests at any occasion. With a combination of tangy capers, savory anchovies, and the richness of tuna, all encased in a spicy, tender pepper shell, this dish offers an irresistible balance of flavors.

Perfectly suited for any antipasto platter or as a delightful snack with drinks, these stuffed peppers are easy to make and full of zest. Let’s walk through the steps to make these delicious stuffed peppers.

Ingredients

Instructions

1. Preparing the Peppers
   To start, make sure you’re wearing disposable kitchen gloves when handling the peppers. If you don’t have gloves, be extra careful not to touch your eyes after handling the peppers as their heat can irritate your skin. Begin by thoroughly washing the peppers under cold running water. Once clean, gently dry them using a soft kitchen towel.

2. Removing the Seeds and Flesh
   Use a small spoon or melon baller (scavino) to carefully remove the insides of the peppers. Start by scooping out the seeds and the inner flesh, taking care to leave the outer shell intact. Once cleaned, set the peppers aside on a clean kitchen towel with the opening facing down to allow any excess moisture to drain out.

3. Blanching the Peppers
   In a small saucepan, combine the white wine and white wine vinegar. Add in the bay leaves, juniper berries, cloves, oregano, and black peppercorns. Stir in salt to taste, then bring the mixture to a boil over medium heat. Once the liquid is boiling, carefully immerse the prepared peppers into the pot. Let them blanch for about 3-4 minutes, allowing them to soften slightly but still maintain their structure.

4. Draining and Drying the Peppers
   After the blanching step, carefully remove the peppers from the pot and drain them on a dry, clean kitchen towel. Position them with the opening facing down again to allow any excess liquid to drip out. This helps ensure that the peppers stay firm and don’t become soggy.

5. Preparing the Stuffing
   While the peppers are cooling and drying, it’s time to prepare the stuffing. Roughly chop the anchovies and capers into smaller pieces. In a food processor, combine the anchovies, capers, and tuna. Blend briefly, just enough to form a creamy and smooth paste. The mixture should be thick but smooth, with the flavors fully combined.

6. Stuffing the Peppers
   Transfer the filling into a piping bag (sac-à-poche) for easier stuffing. Carefully stuff each pepper with the prepared filling, making sure to pack them tightly but without damaging the peppers. Once all the peppers are filled, gently place them in a sterilized glass jar, making sure the openings of the peppers are facing upwards. This will allow the oil to cover them fully.

7. Storing the Peppers
   Once all the peppers are stuffed and placed in the jar, fill the jar with extra virgin olive oil, leaving about a centimeter of space at the top. This ensures the peppers are fully submerged in oil, which will help preserve them. Seal the jar with a tight-fitting lid, ensuring it is secure but not too tight.

8. Letting Them Marinate
   Let the stuffed peppers marinate in the refrigerator for at least 24 hours before serving. The longer they sit, the more the flavors will meld together. For optimal flavor, allow the peppers to marinate for up to 3 days before serving.

Tips for Success:

• If you prefer milder peppers, you can opt for a different variety of pepper that is not as spicy, or you can deseed the peppers more thoroughly to remove most of the heat.
• These stuffed peppers can be served with crackers, fresh bread, or as part of a larger antipasto platter. They also pair wonderfully with a crisp, chilled white wine.
• If you have leftovers, these peppers can be stored in the fridge in their olive oil bath for up to a week.

Nutritional Information (per serving)

Final Thoughts

These Spicy Stuffed Peppers with Tuna, Anchovies, and Capers bring together a delightful mixture of salty, spicy, and savory flavors, making them an ideal starter for any meal or a savory snack. The marination process enhances the flavor, creating a treat that’s bursting with Mediterranean-inspired notes. Whether you enjoy them at a gathering or as a light lunch, these peppers are sure to impress.

For more delicious and unique appetizer recipes, visit Love with Recipes. Happy cooking!