Spicy Stuffed Peppers with Tuna and Capers

As summer slowly comes to an end, so does the season of preserving and storing, where we try to seal natures bounty in jars to enjoy its flavors throughout the winter or until the next season. In our family, we have long cherished a slightly different recipe for preserving peppers. Spicy peppers stuffed with tuna and capers, covered in oil, are a specialty like no other. They will especially delight lovers of spicy flavors.

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 1 kg Bell pepper, red, fresh

  • 500 g Fish, tuna, in oil

  • pieces Carp, soaked

  • pieces Fish, salt, in brine

  • 1 teaspoon Spices, oregano, dried

  • 1 teaspoon Spices, thyme, dried

  • pieces Oil, olive

Za kuhanje

  • 2 dl Vinegar, distilled

  • 2 dl Water

  • 2 piece Spices, bay (leaves)

  • pieces Spices, pepper, black

Steps

  1. In a pot, add vinegar, water, pepper, and bay leaves. Bring to a boil.

  2. Wash the peppers, cut off their 'lids,' and scoop out the insides with a small spoon (save the seeds that fall out). Add the hollowed peppers to the pot and cook them for three minutes in the vinegar and water mixture.

  3. Use a slotted spoon to remove the peppers from the pot and place them on a strainer. Repeat the process until all the peppers are cooked.

  4. While the peppers cool, prepare the filling. Place half of the tuna in a bowl and add finely chopped anchovies and capers. Blend the ingredients with a hand mixer into a smooth paste. Add the remaining tuna, oregano, and thyme. Mix everything well with a wooden spoon.

  5. Fill the cooled peppers with the prepared filling, making sure to add some of the saved seeds to each pepper.

  6. Arrange the stuffed peppers in a glass jar and cover them with oil, ensuring they are completely submerged. Wait at least 30 minutes for the oil to settle, and if needed, add a bit more oil. Olive oil works best, but regular sunflower oil also works well. Seal the jars tightly with lids.

  7. Once all the jars are sealed, place them in an empty pot. Add water until it reaches about a centimeter below the lids and heat on low. Once the water boils, cook the peppers for an additional 15 minutes.

  8. Remove the pot from the heat and let the jars of stuffed peppers cool slowly overnight in the water they were cooked in.

  9. The preserved peppers are ready to use after two weeks. Store the jars in a cool, dark place until use.

Nutrition Information (Per 100g)

  • Calories: 84.17 kcal
  • Fat: 2.64 g
    • Saturated Fat: 0.33 g
  • Carbohydrates: 4.43 g
    • Sugars: 2.64 g
  • Protein: 8.6 g
  • Fiber: 1.52 g