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

Marialisa Calta
Source: EatingWell Magazine, September/October 2008


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

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

  • 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.

  • 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.


Make Ahead Tip: Cover and refrigerate stuffed peppers and balsamic syrup separately for up to 4 hours. Drizzle the peppers with the syrup just before serving.

Shopping tip: Look for red and/or green jarred mild (or sweet) cherry peppers near pickles and olives or at the “olive bar” in well-stocked supermarkets and specialty-food stores.

Note: Chunk light tuna, which comes from the smaller skipjack or yellowfin, has less mercury than canned white albacore tuna. The FDA/EPA advises that women who are or might become pregnant, nursing mothers and young children consume no more than 6 ounces of albacore a week; up to 12 ounces of canned light tuna is considered safe.

Nutrition Facts

38 calories; protein 3.5g 7% DV; carbohydrates 2.8g 1% DV; dietary fiber 0.7g 3% DV; sugars 2g; fat 1.6g 3% DV; saturated fat 0.2g 1% DV; cholesterol 5.1mg 2% DV; vitamin a iu 9.3IU; vitamin c 0.5mg 1% DV; folate 1mcg; calcium 2.9mg; iron 0.3mg 1% DV; magnesium 3.6mg 1% DV; potassium 54mg 2% DV; sodium 269.1mg 11% DV; thiaminmg.

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Rating: 5 stars
What a great idea! I will be making this for my party as well as for a light lunch. Read More