Stuffed Hot Peppers with Tuna, Anchovies, and Capers

Name: Stuffed Hot Peppers with Tuna, Anchovies, and Capers
Prep time: 25 min
Cook time: 4 min
Total time: 29 min
Yield: 2
Ingredients: Round hot peppers 1.1 lbs; Anchovies in oil 0.7 oz; Capers in vinegar 2 tbsp; Tuna in oil drained 3.5 oz; Extra virgin olive oil to taste; White wine vinegar 1 cup; White wine 1 cup; Bay leaves 2 leaves; Ground black pepper 9; Oregano 1 tsp; Juniper 3 berries; Cloves 3; Fine salt to taste

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Calories per serving

Gluten Free
Lactose Free

Energy Kcal 68
Carbohydrates g 2.3
of which sugars g 1.3
Protein g 3.6
Fats g 3.5
of which saturated fat g 0.57
Fiber g 1.2
Cholesterol mg 7
Sodium mg 171

Difficulty: Easy
Prep time: 25 min
Cook time: 4 min
Makes: 2 pieces
Cost: Low
Note + the time to let the peppers dry and the time to boil the filled jars

PRESENTATION

Stuffed hot peppers from Calabria bring a whole lot of flavor to the table, and you know what, they stand out in any lineup of Italian appetizers. These small, round Calabrian chili peppers—seriously good—are special because they’re not as fiery as you might expect. Instead, they offer a mild tangy kick. Really easy to enjoy. People in Calabria love filling these peppers with a mix of tuna, anchovy, and capers, turning them into classic stuffed hot peppers that are both satisfying and totally unique. Each bite? A taste that’s savory and a little spicy—you’ll love it—thanks to the preserved fish and the punchy capers. This combo is a staple in Calabrian antipasto spreads, kind of like how ‘nduja always hangs out on bread during gatherings. And listen, there’s something about the way the tuna stuffed peppers mingle with the saltiness of the anchovies and the briny capers that really, really hits the spot, especially when you want something a bit moist and bold.

Unlike the usual pickled or cherry peppers you might find in American delis, these anchovy stuffed peppers have a real Italian twist, straight from southern traditions. Folks in Calabria preserve these peppers in jars—pretty simple—so they’re ready whenever you want to put together a spread of crispy bread, olives, cheeses and other Mediterranean snacks. Sometimes you’ll see regional twists, with families adding more capers or slightly different fish. Thing is, the heart of this dish always stays the same: strong flavors and a fun, tender texture. These spicy stuffed peppers don’t just bring heat—they add layers of taste that work perfectly with other antipasto recipes. Anyone looking for a bite-sized treat that packs a punch will find these Italian stuffed peppers hard to resist. They’re great for sharing, too, since everyone can just grab one and enjoy all those sweet and golden flavors that make Calabrian food so memorable. Get a bunch together and it’s like you’re at a family table in Calabria, passing around plates and soaking up all the good stuff—really. This dish is a true celebration of southern Italy's rich culinary heritage, offering a taste of Calabria in every bite.

INGREDIENTS

Calories per serving

Ingredients for 2 jars of 1000 ml each: Round hot peppers 1.1 lbs (500 g); Anchovies in oil 0.7 oz (20 g); Capers in vinegar 2 tbsp (20 g); Tuna in oil 3.5 oz (100 g) - drained; Extra virgin olive oil to taste

For Cooking the Peppers: White wine vinegar 1 cup (250 g); White wine 1 cup (250 g); Bay leaves 2 leaves; Ground black pepper 9; Oregano 1 tsp; Juniper 3 berries; Cloves 3; Fine salt to taste

Preparation

How to prepare Stuffed Hot Peppers with Tuna, Anchovies, and Capers

To prepare stuffed hot peppers with tuna, anchovies, and capers, start by cleaning them. For convenience, use disposable kitchen gloves, and if not, be very careful not to rub your eyes. Begin by rinsing the peppers thoroughly 1. Then dry them 2 and remove the upper part where the stem is 3.

Then, using a corer, scoop out the inside of the peppers 4, removing both pulp and seeds to clean them completely 5. Meanwhile, pour white wine and vinegar into a saucepan 6,

add all the spices (bay leaves, juniper, cloves, oregano) 7, season with salt, and as soon as the mixture reaches a boil 8, immerse the peppers, letting them simmer for 3-4 minutes over medium heat 9.

Drain the peppers on a dry and very clean cloth 10, place them with the opening facing downwards 11, and let them drain for at least 4-5 hours (they must be completely dry, so if the indicated time is not sufficient, leave them overnight). In the meantime, proceed with sanitizing the jars, following the instructions from the Ministry of Health as indicated in the box at the end of the recipe. Finally, move on to preparing the filling: drain the tuna 12.

coarsely chop the anchovies and capers 13; transfer the tuna to a mixer along with the chopped anchovies and capers 14. Blend just for a few moments to obtain a creamy and fairly smooth puree 15.

Pour the filling into a piping bag and start filling all the peppers 16. Once they are all ready, gently place them in a sanitized glass jar, making sure to leave at least a couple of centimeters of space from the edge: arrange the peppers with the opening facing upwards 17. Then fill with oil, leaving about 1 centimeter from the edge 18.

Close with the lid, tightening well but without excessive force 19, and proceed to the second phase of boiling, namely pasteurization, following the guidelines from the Ministry of Health mentioned at the end of the recipe. Test the vacuum seal by pressing the center of the lid. If it doesn't make any "click-clack" noise, the vacuum seal is done correctly. Otherwise, it's not recommended to consume. Your stuffed hot peppers with tuna, anchovies, and capers are ready to be used or stored 21.

Storage

When closed, the jars with stuffed hot peppers with tuna, anchovies, and capers can be stored for about 3 months. Once opened, it's advisable to consume them as soon as possible (2-3 days maximum), making sure to keep them in the refrigerator to extend their shelf life.

Tip

This is a staple of Calabrian cuisine, so we suggest enjoying it as described! However, we also like to give you a few small variations: try adding some pitted black olives to the mixture to blend or flavor the oil before sanitizing with garlic slivers or parsley.

IMPORTANT

The homemade preparation of preserves and jams can present health risks. In a domestic environment, it is not possible to create the necessary conditions and measures to ensure the safety and suitability of food, which, on the contrary, industrial procedures can guarantee to prevent dangerous contamination. It is therefore important to meticulously follow food safety guidelines to reduce risks, but it must always be kept in mind that the same level of food safety as professionally produced preserves and jams cannot be achieved. For the correct preparation of homemade preserves, we refer to the Ministry of Health guidelines.

For the translation of some texts, artificial intelligence tools may have been used.