Many of you must have seen stuffed chili peppers in oil in Italian delicatessens. They make great appetizers. Love their spicy taste.
I like to make them stuffed with tuna and anchovies but rather than put them in oil, I cook them in a pan. They make a great side dish.
1/2 lb. cherry peppers (preferably hot)
Can of good tuna in olive oil
Small can of anchovies
Small can of chopped green olives
1 tablespoon of capers
1 clove of garlic (minced)
Sprig of parsley (chopped)
2 tablespoons of breadcrumbs
2 tablespoons olive oil
Wash the peppers and remove the tops and seeds. In a bowl combine the tuna, anchovies, capers, garlic, parsley and breadcrumbs. Blend the mixture well and stuff the peppers.
Once the peppers are filled, place them in a non-stick frying pan with the olive oil
Cover the pan and cook them for 30 minutes over medium heat. Serve warm or at room temperature.