Pickled peppers stuffed with tuna, anchovies and capers

For preparation is highly recommended the use of gloves, to prevent burning hands results in chillies.

Empty the peppers with a Pocket knife. Put them to soak for 1 day and 1 night in white vinegar, water, wine and salt. It is recommended to use a weight that keeps the peppers under the liquid and make sure that buildup of vinegar. After this time down and stretch out the chiles on a cloth to ensure that dry well, then leave it there all night.

Fill each pepper (with gloves) with crumbled tuna, an anchovy curled around a caper. Put peppers in glass jars covered with oil. Keep the jars in a cool place, otherwise the heat could become too soft.