Peppers stuffed with tuna and capers Recipe

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240 mins (prep 240)
7 ingredients
Here's a southern Italian deli favorite that you can easily make at home. In this recipe, CES chef Cosimina Anelo, from the region of Calabria, shows you how! Note: The only real trick to this easy dish is finding the right kind of small, round 'cherry' peppers. If you can't find them in your local market, try experimenting with other types of peppers—the technique will always be the same. Or you can even use jarred cherry peppers, in which case skip the first step of the recipe.

Categories:  italian , quick-and-easy ,
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  • round 'cherry' peppers (yellow and/or red)
  • canned tuna
  • a handful of capers
  • vinegar, for soaking the peppers
  • salt to taste
  • olive oil, enough to cover the peppers
  • translator's note: cosimina does not provide us with measurements, but you will see, you really only use as much as you find you need of each ingredient. a large can of tuna should be enough for about 20 cherry peppers.