Stuffed Cherry Peppers

Stuffed Cherry Peppers are filled with a creamy mixture of tuna, anchovy, capers and parsley.

This is a delicious Italian appetizer recipe also known as Peperoncini Ripieni and make a perfect year round appetizer.

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This updated recipe was first published on February 9, 2013.

Visiting Calabria in Southern Italy some years ago, my cousin served a wonderful selection of antipasti including these wonderful stuffed cherry peppers.

Antipasti (meaning "before the food") is often a variety of cured meats, cheeses and small vegetable bites like Marinated Olives, Stuffed Mushrooms or Bruschetta with Mozzarella.

While my cousin pickled fresh cherry peppers, I have created this recipe to use the bottled variety. Cherry Peppers are baby red chillies called peperoncini in Italian. These stuffed peperoncini are a quick and easy antipasto recipe.

For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.

Ingredients

• bottled cherry peppers - bottled cherry peppers are found in most supermarkets. The brand I use is Peppadew.
• canned tuna in oil - undrained
• anchovies
• capers - use the ones in vinegar
• parsley - fresh, flat leaf Italian is best but curly will be fine

Bottled cherry peppers that I use are available in mild or hot variety. While this is a South African product, it is very similar to the Calabrian small red pepper. You may find these fresh at the markets. See below in FAQ's for how to pickle peppers.

Instructions

To begin, drain the bottled peppers and allow to dry upside down on paper towel.

1. Place tuna, anchovies, capers and parsley in a small food processor.
2. Process until smooth and creamy stopping halfway to scrap down the sides.
3. Transfer the tuna mixture to a disposable piping bag (or use a small spoon) and pipe or spoon filling into the peppers.
4. Pack stuffed peppers into a sterilized jar, cover with oil and seal with the lid.

Tips for success

Have jars sterilized before you start to ensure the packing process goes smoothly. Then drain the peppers thoroughly prior to preparing the filling.

Sterilizing glass jars

Glass jars for the purpose of bottling are widely available. However jam or pickle jars work just as well.

• remove any labels and sticky residue
• wash and rinse thoroughly
• add ½inch/12mm of water in the bottom of the jars
• microwave for 60 seconds on high. Be careful when removing from microwave oven - they will be hot.
• Carefully tip out the boiling water.
• Fill with jam and seal immediately.

To sterilise lids, submerging in a pot of simmering water for 10 minutes.

FAQs

Serving suggestion

These Stuffed Cherry Peppers make a colorful and tasty addition to an antipasto platter. Or simply eat with crust bread, good cheese and a glass of red wine.

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Recipe

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.

5 from 34 votes

Print Pin Rate

Prep Time: 30 minutes minutes

Cook Time: 0 minutes minutes

Total Time: 30 minutes minutes

Servings:50 stuffed cherry peppers

Author: Marcellina

Ingredients

• ▢ 50 pickled cherry peppers 14oz/400gram jar (see notes for using fresh cherry peppers)
• ▢ 6 ½ oz (185 grams) canned tuna in oil undrained
• ▢ 2 tablespoons capers
• ▢ 8 anchovies optional - can be reduced or omitted
• ▢ ¼ cup chopped Italian parsley
• ▢ 1 cup olive oil approx

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Instructions

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

Notes

Tips for success

Have jars sterilized before you start to ensure the packing process goes smoothly. Then drain the peppers thoroughly prior to preparing the filling.

Sterilizing glass jars

Glass jars for the purpose of bottling are widely available. However jam or pickle jars work just as well.

• remove any labels and sticky residue
• wash and rinse thoroughly
• add ½inch/12mm of water in the bottom of the jars
• microwave for 60 seconds on high. Be careful when removing from microwave oven - they will be hot.
• Carefully tip out the boiling water.
• Fill with jam and seal immediately.

To sterilise lids, submerging in a pot of simmering water for 10 minutes.

FAQ's

How long will these keep?

We eat ours within a month. However if you are an expert on canning and preserving, you may want to boil the sealed jars in water for 30 minutes. This may extend the keeping period for up to a year. However use common sense and if you see any discoloration or swelling of the lid, do not consume.

How do I pickled fresh cherry peppers?

Here is a link for a good recipe to pickle red cherry peppers at home.

Can jars be sterilized in the oven?

Yes. This will take a little longer. Preheat oven to 320ºF/160ºC. Place washed and rinsed jars on a baking tray and into the oven for 15 minutes or until dry and hot.

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Nutritional Estimate Per Serving

Serving: 1g | Calories: 53kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 90mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

Nutritional Disclaimer

Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.