Pickled cherry peppers stuffed with anchovies, tuna, and capers Recipe – Timperio



Giuseppe Timperio

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    Prep time

    45 mins

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    Cook time

    15 mins

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    Total time

    60 mins

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Calabria is one of the hidden gems in Southern Italy. If Italy's map looks like with a boot, then Calabria is its toe. What makes Calabria region famous all over Italy, and probably the world is its spicy cuisine centered around the heavy use of garlic, sun-dried tomatoes, and red-hot chili peppers. My aunt, Zia Rosanna, is a passionate cook, and here's is her Calabria's inspired version of the tuna-stuffed pickled cherry peppers. The punchy mix of anchovies, capers, tuna, and extra virgin olive oil gives these small but perfectly-formed peppers a bursting flavor that you shouldn't miss.


  • 300 g Pickled cherry peppers

  • 200 ml Timperio Nobile extra virgin olive oil,

    Enough to submerge the peppers in a jar

  • 15 qt Anchovy fillets in extra virgin olive oil

  • 3 tbsp Capers in brine

  • 200 g Tinned tuna in extra virgin olive oil well-drained

    Try using the best quality tuna you can find

  • 400 ml White wine vinegar

  • 400 ml Dry white wine

  • 4 pinch Salt to taste


  • Start by preparing the peppers. Slice out a thin slice off the tops of each pepper to expose the inner flesh and seeds. Using a small teaspoon, gently scoop out the seeds and any pith.

  • Heat over a low fire the white wine and vinegar, and add the peppers in a saucepan until it reaches a low boil. Leave to boil on low heat for 2 to 3 minutes.

  • Take out the peppers, drain them, and place them on a clean tea towel with the open side facing down to let the drops of water flow out. Allow the pickle peppers to dry completely.

  • Thoroughly drain the tuna from the can, and mix them together with capers and anchovies fillets until you form a smooth, thick paste, using a blended. Add salt to taste.

  • Once your pickle peppers are completely dry and cold, start stuffing them. Using a small teaspoon, gently stuff each pepper with the filling until it reaches the level with the top of the pepper.

  • Sterilize the jars and lids in boiling water for 15 to 20 minutes. While jars are still hot, start layering the stuffed pickled cherry peppers (do not over-pack them!), making sure to keep the peppers in the upright position. Leave an inch of space free at the top of the jar

  • Fill the jar with Timperio extra virgin olive oil until the stuffed pickled cherry peppers are completely submerged in the jars. Keep it refrigerated, and consume them within 2-3 days.

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