Peppers stuffed with tuna and capers Recipe

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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.

Prep time:


  • 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.


  1. Clean and de-seed the peppers, leaving them whole. Soak them in vinegar for 4 hours, together with the salt, then place them on a towel to drain well.
  2. Next, put the tuna in a bowl with the capers and mix well with a wooden spoon until well amalgamated.
  3. Use this mixture to stuff the peppers. Arrange the stuffed peppers into glass jars and cover entirely with olive oil.
  4. Seal the jars well.
  5. NB: The original recipe does not mention it, but the peppers will be at their best if you let them rest in a cool, dry place for a few days before eating. So long as they are entirely immersed in the oil, they will keep for a very long time. I


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  • Mark Thompson
    My friends went crazy and wanted the recipe!
    I've cooked/tasted this recipe!

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