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Tuna-Stuffed Peppers

WebMD Recipe from

Total Time: 35 Minutes

Tuna-Stuffed Peppers

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


  • 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
  • 2 anchovy fillets, finely chopped, optional
  • 1/4 cup balsamic vinegar
  • freshly ground pepper, to taste


Step 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.
Step 2
Combine tuna, lemon juice, oil, capers and anchovies (if using) in a medium bowl.
Step 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.
Step 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.

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