Tuna-Stuffed Peppers

Tuna-Stuffed Peppers

1 Review
From: EatingWell Magazine, September/October 2008

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

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 24 whole jarred mild or sweet cherry peppers, (from 2 16-ounce jars; see Shopping Tip)
  • 1 6-ounce can chunk light tuna packed in water, drained well (see Note)
  • 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

Preparation

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  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.
  • 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 information

  • Serving size: 2 peppers
  • Per serving: 38 calories; 2 g fat(0 g sat); 1 g fiber; 3 g carbohydrates; 3 g protein; 1 mcg folate; 5 mg cholesterol; 2 g sugars; 0 g added sugars; 9 IU vitamin A; 1 mg vitamin C; 3 mg calcium; 0 mg iron; 269 mg sodium; 54 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1/2 lean meat

Reviews 1

November 21, 2010
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By: EatingWell User
What a great idea! I will be making this for my party as well as for a light lunch.