Stuffed Cherry Peppers Recipe

Stuffed Cherry Peppers are filled with a creamy mixture of tuna, anchovy, capers and parsley. This delicious Italian appetizer recipe, also known as Peperoncini Ripieni, makes a perfect year-round appetizer.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Take a jar of cherry peppers, drain and allow to dry upside down on kitchen towel
2. 2Put all remaining ingredients in the bowl of a food processor.
3. 3Whizz until smooth.
4. 4Fill a plastic disposable piping bag with the tuna mixture and fill each pepper cup.
5. 5Carefully 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. 6Store in the refrigerator.