Poivrons cerises farcis

Ingrédients

• 50 pickled cherry peppers (14oz/400gram jar (see notes for using fresh cherry peppers))
• 6 1/2 oz (185 grams) canned tuna in oil (undrained)
• 2 tablespoons capers
• 8 anchovies (optional - can be reduced or omitted)
• 1/4 cup chopped Italian parsley
• 1 cup olive oil (approx)

Préparation

1. 1

   Take a jar of cherry peppers, drain and allow to dry upside down on kitchen towel

2. 2

   Put all remaining ingredients in the bowl of a food processor.

3. 3

   Whizz until smooth.

4. 4

   Fill a plastic disposable piping bag with the tuna mixture and fill each pepper cup.

5. 5

   Carefully place all the fill peppers into an appropriate size sterilized jar with a lid and top up with olive oil before sealing with the lid.

6. 6

   Store in the refrigerator.