Stuffed mini peppers, summer, as we know, is the best season in the vegetable garden: you harvest many fruits of your work, and tomatoes, aubergines, and courgettes are the masters. There is another summer plant that is often planted successfully in the garden: chili.
Simple to grow, it always pays off with great generosity: you can collect lots of peppers from every single plant. If you have sown the classic round peppers, you can’t miss this recipe: putting the tuna-stuffed mini peppers in the oil gives great satisfaction.
We have already seen the idea of filling peppers with stuffing in the recipe for stuffed mini peppers, but now we apply it to small hot peppers, which we will then put in pickled preserves. This spicy preserve can be kept for a few months in the pantry, ready to serve as an appetizer or as a tasty side dish ready for the coldest days!
Preparation time: 30 minutes
Dish: summer preserves
Seasonality: summer recipes
Ingredients (for about 20 chillies):
20 round chilies
150 g of drained tuna in oil
4 anchovies in oil
20 g of salted capers
extra virgin olive oil, white wine vinegar
Amount per serving
% Daily Value*
Total Fat 7.1g 9%, Saturated Fat 1.2g 6%, Cholesterol 5mg 2%, Sodium 2293mg 100%, Total Carbohydrate 1.7g 1%, Dietary Fiber 0g 0%, Total Sugars 0g, Protein 16.7g, Vitamin D 71mcg 354%, Calcium 4mg 0%, Iron 0mg 2%, Potassium 62mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
How to prepare the stuffed mini peppers with tuna
To make this recipe you need to start with round red chilies, obviously, the advice is to grow them yourself in the garden, as you can learn how to do by reading the pepper cultivation guide. It is very important for the success of the preparation to choose the right variety of chili.
Wash the round peppers, preferably just picked, remove the top cap and clean them internally as well.
Boil them in a pot with equal amounts of water and vinegar for about two minutes. Drain and let them cool on a clean cloth while you prepare the tuna filling.
With the help of a blender or mixer, chop the tuna, anchovies, and capers (rinsed underwater), until you obtain a homogeneous cream. Add a drizzle of extra virgin olive oil to help you. Use the mixture thus obtained to stuff the peppers, inserting the stuffing into the open hole by removing the cap.
Arrange the filled round peppers then inside previously sterilized glass jars, fill with extra virgin olive oil up to 1 cm from the edge, close the jars and boil in large pots for about 15 minutes. Drain and leave to cool, checking that the jars have formed a vacuum (no click-clack on the lid).
Variations to the classic round chillies with tuna
Stuffed mini peppers are so good and simple to prepare that they lend themselves to a thousand variations: we offer you some below but you can then unleash your chef’s imagination.
- Vegetarian version. For those who do not want to eat fish, you can vary the recipe by arriving at a 100% vegetarian stuffed pepper preserve. Replace the tuna and anchovies with boiled chickpeas or cannellini beans: the flavor will remain delicious.
- Herbs. Try adding a handful of aromatic herbs from your garden (rosemary, marjoram, sage) to the mixture of tuna, anchovies and capers to vary the flavors.
Other recipes with peppers
You may be interested to read about the Carolina reaper grow guide/ Naga morich pepper grow guide/ Calabrian chilli grow guide/ Habanero pepper cultivation/ Jalapeño pepper blogpost/ Bacon crumb recipe.