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.

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.
Table of Contents
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.
- Place tuna, anchovies, capers and parsley in a small food processor.
- Process until smooth and creamy stopping halfway to scrap down the sides.
- Transfer the tuna mixture to a disposable piping bag (or use a small spoon) and pipe or spoon filling into the peppers.
- 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
I would only recommend storing in the refrigerator.
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.
Sure. Feel free to omit or reduce anchovies. However you'll find that the anchovies don't dominate.
No, I don't it would work because the seeds and membranes must be removed and the pepper kept whole.
Here is a link for a good recipe to pickle red cherry peppers at home.
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.
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
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Black Olive Olivada
Marinated Eggplant
Bagna Cauda
Italian Giardiniera from Pinch and Swirl
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Recipe
Stuffed Cherry Peppers Recipe
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
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.
FAQ's
Nutritional Estimate Per Serving
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.
2pots2cook
So happy to find from scratch one at your lovely place ! Grazie Marcellina !
Marcellina
Grazie Davorka! These are so easy to make, you'll never need to buy store bought again.
Frank
These looks lovely, Marcelllina! I love these little snacks although I haven't made them myself... yet! Try to get cracking.
Marcellina
Frank, you really should - so easy!
angiesrecipes
What a great appetizer! I need to find those pickled cherry peppers to try this. A really great recipe, Marcellina.
Marcellina
I hope you do find them. If you can get the bottled ones, this recipe is super quick!
silviascucina.net
Must try this!
shaz
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.
Michela
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
Ciao Chow Linda
What a great idea. I've never seen stuffed peppers like these before.
Lisa
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!