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Tuna-Stuffed Peppers

Tuna-Stuffed Peppers
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These tuna-stuffed peppers are ubiquitous in delis all over Susa, Italy.

Prep: 35 Minutes | Total Time: 35 Minutes
  • 24 
    whole jarred mild or sweet cherry peppers, from 2 16-ounce jars
  • 1 6-ounce can
    chunk light tuna packed in water, drained well
  • 1 tablespoon
    lemon juice
  • 1 tablespoon
    extra-virgin olive oil
  • 1 tablespoon
    capers, rinsed and finely chopped
  • anchovy fillets, finely chopped, optional
  • 1/4 cup
    balsamic vinegar
    freshly ground pepper, to taste
  1. Select 24 whole peppers. (Refrigerate any remaining peppers in a jar, with brine to cover, for another use.) Cut off and discard the pepper stems. Scoop out the seeds with a small spoon (a measuring teaspoon works well). Rinse the peppers to remove any residual seeds, and set in a colander to drain.
  2. Combine tuna, lemon juice, oil, capers and anchovies (if using) in a medium bowl.
  3. Fill each pepper with about 1 teaspoon of the tuna mixture and place them on a serving plate. (Depending on the size of the peppers, you may not fill all 24.) Grind some pepper over the stuffed peppers.
  4. Bring vinegar to a boil in a very small saucepan and simmer until syrupy and reduced to about 2 teaspoons, 3 to 3 1/2 minutes. Drizzle the syrup over the peppers.
Nutritional Information

Makes: about 2 dozen stuffed peppers
Serving Size: 1 stuffed pepper
  • Calories39
  • Fat2 g
    • Saturated fat0 g
  • Cholesterol7 mg
  • Carbohydrates2 g
    • Dietary fiber1 g
  • Protein4 g
  • Sodium298 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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