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    Home » Italian Antipasti

    Stuffed Cherry Peppers

    Published: Aug 18, 2020 · Modified: Aug 13, 2022 by Marcellina

    188 shares
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    Image with text. Text reads Stuffed Cherry Peppers Traditional Italian Recipe. Image is one stuffed cherry pepper in a spoon and pile of stuffed cherry peppers in a white dish with bottles filled in the background

    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.

    Pin it now to save for later

    pile of stuffed cherry peppers in a white dish  and one in a spoon with bottles filled in the background
    A quick and tasty appetizer

    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

    canned tuna in oil, anchovies, pickled red cherry peppers, capers and chopped parsley viewed from above
    Ingredients for preparing stuffed peppers
    • 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

    four images of preparation of stuffed red cherry peppers
    Preparation of stuffed peppers

    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

    What is the best way to store these stuffed peppers?

    I would only recommend storing in the refrigerator.

    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.

    Can anchovies be omitted?

    Sure. Feel free to omit or reduce anchovies. However you'll find that the anchovies don't dominate.

    Can I use long hot peppers?

    No, I don't it would work because the seeds and membranes must be removed and the pepper kept whole.

    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.

    one stuffed cherry pepper in a spoon and pile of stuffed cherry peppers in a white dish with bottles filled in the background
    Easy to make and delicious to eat

    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.

    More recipes you'll love

    How to make Roasted Red Peppers
    Black Olive Olivada
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    Italian Giardiniera from Pinch and Swirl

    Italian Fried Peppers

    Made this recipe?
    Let me know if you liked it by leaving a ★★★★★ star rating and a review below. Please share a photo of your creation by tagging me on Instagram @marcellina.in.cucina!

    one stuffed cherry pepper in a spoon and pile of stuffed cherry peppers in a white dish with bottles filled in the background

    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
    Cook Time: 0 minutes
    Total Time: 30 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
    Prevent your screen from going dark

    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.

    Nutritional Information 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.

    Tried this recipe? I'd love to see!Mention @marcellina.in.cucina or tag #marcellinaincucina

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      Recipe Rating




    1. 2pots2cook

      August 20, 2020 at 9:49 pm

      5 stars
      So happy to find from scratch one at your lovely place ! Grazie Marcellina !

      Reply
      • Marcellina

        August 23, 2020 at 9:21 am

        Grazie Davorka! These are so easy to make, you'll never need to buy store bought again.

        Reply
    2. Frank

      August 19, 2020 at 10:40 pm

      These looks lovely, Marcelllina! I love these little snacks although I haven't made them myself... yet! Try to get cracking.

      Reply
      • Marcellina

        August 20, 2020 at 8:38 pm

        Frank, you really should - so easy!

        Reply
    3. angiesrecipes

      August 18, 2020 at 6:54 pm

      What a great appetizer! I need to find those pickled cherry peppers to try this. A really great recipe, Marcellina.

      Reply
      • Marcellina

        August 18, 2020 at 7:23 pm

        I hope you do find them. If you can get the bottled ones, this recipe is super quick!

        Reply
    4. silviascucina.net

      February 24, 2013 at 5:23 pm

      Must try this!

      Reply
    5. shaz

      February 12, 2013 at 1:15 pm

      Hi Marcellina!

      I love Italian food and would love to visit Italy one day. I'm sure I would be buying food all the time too. I've tried the deli bought versions of these (the ones filled with cheese) but didn't realise I could make my own. They look fab.

      And thanks for visiting my blog 🙂 Yes, we moved to Singapore in April last year because hubby was offered a job here.

      Reply
    6. Michela

      February 12, 2013 at 12:55 pm

      These look delicious! They must also be very flavorful. Great recipe!

      I just discovered your blog and browsed through some of your recipes, they all look scrumptious!

      I really enjoy reading your posts 🙂 you have a new follower!

      Michela from Italy

      Reply
    7. Ciao Chow Linda

      February 11, 2013 at 1:53 pm

      What a great idea. I've never seen stuffed peppers like these before.

      Reply
    8. Lisa

      February 09, 2013 at 5:12 pm

      Marcellina - your site looks awesome! That said, I'm a hot and spicy nut and what I would give for a plate of your stuffed peppers right now! They look devilishly hot and delicious!

      Reply

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