I saw these little peppers at the Wednesday food market in Bagni di Lucca and just had to buy them and do something with them. A very kind lady who was shopping beside us gave us the recipe for tuna stuffed peppers and I went home immediately to make them.
The peppers are about the size of large cherry tomatoes.
The first step is to don rubber gloves and cut the tops of the peppers and remove the seeds. The helpful lady at the market suggested the gloves as the peppers are a bit hot and may burn the skin.
Fill a small saucepan with enough water and white wine vinegar (more vinegar than water) to cover the peppers. Add salt. Boil the water and vinegar and then put the peppers in. Boil for about 5 minutes until they are tender.
Drain upside down on a paper towel.
For the stuffing I mixed a 200g bottle of tuna (minus the oil) 2 anchovy fillets and some capers.
I mashed them together and added some chopped flat leaf parsley.
Then I stuffed the filling into the peppers.
I put them in a small dish and covered them with olive oil.
I made 12 stuffed peperoncini. They were delicious. I think they might keep for a few days in the fridge, but I don’t know because we ate them.