Spicy peppers stuffed with tuna, anchovies, and capers

Spicy peppers stuffed with tuna, anchovies, and capers are a delicious appetizer perfect for tantalizing the taste buds. Here’s the recipe:

Ingredients

• 10-12 spicy peppers
• 150 g of canned tuna, well-drained
• 30 g of canned anchovies, well-drained
• 1 tablespoon of salted capers, rinsed and chopped
• 2 tablespoons of bread crumbs
• 1 clove of garlic, finely chopped (optional)
• Chopped parsley to taste
• Extra-virgin olive oil to taste
• Salt to taste (be careful not to overdo it, as some ingredients are already salty)

Preparation

1. First, prepare the peppers. Wear gloves to protect your hands from the spiciness, and with a small knife, carefully remove the stems and the internal seeds. Briefly rinse them under running water to remove any remaining seeds. Set aside.

2. In a bowl, mix the drained tuna, roughly chopped anchovies, capers, bread crumbs, garlic (if you decide to use it), and a bit of chopped parsley.

3. Add a drizzle of extra-virgin olive oil and a pinch of salt (moderately), mix well to obtain a homogeneous and flavorful mixture.

4. Take each pepper and fill it with the tuna, anchovies, and caper mixture using a small teaspoon or a piping bag without a nozzle.

5. Arrange the stuffed peppers on a serving tray. Drizzle lightly with extra-virgin olive oil before serving.

6. (Optional) For a crispy crust, you can also place the stuffed peppers under the grill for a few minutes, but be careful not to burn them.

Curiosity

These peppers are great as an appetizer or served on a platter of cold cuts and cheeses, bringing the warmth and flavors of the Mediterranean to the table. The combination of tuna, anchovies, and capers is a classic of southern Italian culinary tradition, especially in Sicily and Calabria.