Stuffed round hot chillies
Published on 1 October 2025
Favourites stay in this browser only. Sign in to save them to your account.
Tasty garden chillies filled with tuna cream and jarred for starters. Buy ready-to-fill chillies if not growing them. Mine ripen separately, so I make one jar at a time.
Do I have all the ingredients?
Ingredients
INGREDIENTS
You have 0 ingredients out of 8
You still need 8 ingredients
The checklist only records what you have available: it does not check allergens or food safety.
Selections and your current step are saved in this browser for this recipe.
Method
The preparation remains in its original order; guided mode is not available for this structure.
I wash harvested chillies.
Wearing gloves, I remove stalks with a small knife and seeds with a teaspoon handle.
I rinse remaining seeds out, boil water, vinegar, salt, peppercorns and bay, then simmer chillies for 4 minutes.
I drain upside down on paper, covered for 4 hours.
I process drained tuna, capers and anchovies.
I blend very finely.
I put in a piping bag with a long thin nozzle.
I fill chillies.
The source sterilises jars in an air fryer at 120°C for 15 minutes, or by boiling. I put oil in the base, fill and cover with olive or vegetable oil; I use my own olive oil.
I close and immerse in cold water, boil for 15 minutes, switch off and cool before removing.
I check flat vacuum lids with a click, label and keep in the pantry.
Original source: https://incucinaconlilly.com/2025/10/01/peperoncini-tondi-piccanti-ripieni/