Pickled and stuffed chillies

Peppers stuffed with tuna are a delicious appetiser typical of Calabria. Here's how to prepare them!

Ingredients

• 500 g hot chillies (preferably long ones)
• 250 g canned tuna (preferably natural)
• 100 g cream cheese (such as ricotta or philadelphia)
• 2-3 tablespoons of desalted capers
• Chopped fresh parsley (to taste)
• Extra virgin olive oil (q.b.)
• Salt and pepper (to taste)

Procedure

1. Preparing chilliesWash the chillies and, with a knife, make an incision along one side to fill them. If you prefer, you can also remove the seeds, depending on the desired level of hotness.
2. Preparing the filling: In a bowl, combine the drained tuna, cream cheese, capers and parsley. Mix well until smooth. Season with salt and pepper.
3. FillingWith the help of a teaspoon, stuff the chillies with the tuna mixture, trying to fill them well.
4. CookingArrange the stuffed chillies in an oiled baking dish. Drizzle them with a little extra virgin olive oil. Bake in a preheated oven at 180°C for about 20-25 minutes, until the chillies are tender and lightly browned.
5. ServiceRemove from the oven and allow to cool slightly. Serve the stuffed chillies either hot or at room temperature.

Enjoy your meal!