Peperoni Ripieni
Tuna Filled Peppers
Makes Approximately 20
These peppers make a sensational dish to dress the table – their vivid colour glistening with silken oil is always an eye-catcher. It helps that they are incredibly delicious and moreish. You simply can’t stop at one. The sweetness of the peppers is teamed with the sharp vinegar is a great way to get the palate rolling. To top it off, this dish is a style of preserve so it will see you nicely into the following season.
Ingredients
500 g baby bell peppers
1 x 425 g tin tuna in olive oil, drained
2 tablespoons capers
1 teaspoon dried chilli flakes
1¼ tablespoons lemon juice
2½ tablespoons olive oil, plus extra to cover
Sea salt and cracked black pepper
6 basil leaves
2 tablespoons white wine vinegar
Method
Cut the tops off the peppers and remove the seeds. Set aside, keeping each pepper paired with its own top.
Place the tuna, capers, chilli, lemon juice and olive oil in a food processor and season with salt and pepper. Pulse until well combined, but don’t blend to a purée — you want it to have some texture.
Using a teaspoon, fill the peppers with the tuna mixture, then place the tops back on and secure with a toothpick.
Transfer the stuffed peppers to two 1 litre preserving jars and add three basil leaves to each jar. Drizzle 1 tablespoon white wine vinegar into each jar and pour in enough olive oil to cover the peppers, then secure tightly with the lids.
Line the bottom of a large saucepan with a tea towel — the pan should be large enough to hold both jars upright. Add the jars and cover with water. Bring to the boil over medium heat, then reduce the heat to low and simmer for 40 minutes. Remove the pan from the heat and allow the jars to cool completely in the water. When cool, check that the lids are concave — this means they have created a vacuum. Once opened, store in the fridge for 2–3 weeks. Return to room temperature to serve.
