Italian Stuffed Peppers Antipasti - 2 Styles

My husband use to travel a lot for his job.  A few summers back, well more like 5 summers ago he traveled to Up State New York, which by the way I loved. Since we both enjoy going out to eat at local joints when we travel, he always makes sure to find a locally owned place for his meals.  In Geneva, he found this little joint across from his hotel that really looked like a hole in the wall.  When I traveled with him to Geneva we did not go into the restaurant but now I wish we had.  He found these awesome Italian stuffed peppers that he went on and on about.  The owners or it might have been his son was nice enough to give him the recipe.  Which of course he shared with me.  SCORE!!!!  These are truly amazing peppers.  

These are Tuna and Anchovy Stuffed Cherry Bomb Peppers. 

They are not from the gentleman in New York but my own recipe.

The peppers are from my garden.

Tuna and Anchovy Stuffed Peppers
15 Cherry Peppers
1 Can of Albacore Tuna packed in oil
6 Anchovy fillets
2 to 3 Tbsp Parsley
1 to 2 Tbsp Capers
4 to 5 Cloves of garlic
1 C Vinegar
1/3 C EVOO


Directions
Rinse, top, and de-seed peppers.
Add tuna, anchovies, parsley, garlic, and capers to a blender and blend on low.
Take a large pot and add water to where it's filled about 3 inches and add the vinegar and bring to boil
Add peppers and parboil for 5 minutes
Take out peppers place on a paper towel until completely dry
Once peppers are dry fill them with the tuna mix
Place in a container and add the EVOO to cover peppers

Let sit at least a week before enjoying!!!!


Next is my favorite recipe for stuffed peppers and the one the guy gave my husband in New York.   They really are yummy in your tummy.  If you like Italian antipasti style appetizers you will just adore this recipe.  I served it once to one of Scott's friends, Wade with some homemade toasted sourdough and he loved them. I think the 3 of us were fighting over the last morsel.

Again I used peppers from my garden.  Jimmy Nardello peppers are the best due to

them being an Italian style pepper but I have also used Cow peppers.

The main thing is that you are using a long slim pepper.

See mine below.

You need to wash your peppers then slice them lengthwise.  

My stuffing mix consists of olives, capers, oregano, anchovies, garlic, and Parmigiano-Reggiano.  

Yep, it is that simple.  Well, you do have to chop it all up and combine it together.

Below is a picture of what they should look like

To store them you will need to find a large enough container that will fit them and the liquid mix.

I use a half gallon canning jar and use a mixture of EVOO and vinegar to cover the peppers.

Again like the other stuffed peppers, it is best to let them sit in the fridge for the yummy flavor.

Italian Stuffed Antipasti Peppers

15-20 Jimmy Nardello peppers

10 cloves of garlic

1 bunch of fresh oregano 

Jar of green olives

1/4 C capers

1/2 C shredded Parmigiano Reggiano cheese

EVOO

Vinegar

1 anchovy per pepper you are using

Directions

Wash and de-seed the peppers and slice them lengthwise

Chop garlic, oregano, olives, and capers

Mix above mixture with cheese

Stuff peppers with the mix and add an anchovy into each pepper, maybe 2 if they are really long

Place peppers into a container that is large enough to hold peppers

Top with 1 to 4 ratio of vinegar to EVOO

Both peppers are awesome on a nice Italian antipasti tray.  Serve with some toasted homemade bread to step up the goodness.  I hope you enjoy!!