Recipe for Tuna and Anchovy Pickled Bell Peppers 
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Yield:
20
Ingredients:
Amount Ingredient
tuna and anchovy pickled bell peppers
20 x baby red bell peppers or very mild red chillies
500 ml white wine vinegar
400 gm canned tuna in olive oil drained 50g anchovies in olive oil drained
50 gm stoned green olives
3 tbl capers rinsed or soaked in water for 20 minutes if using salted
1 clv garlic crushed
2 tsp chilli flakes (only if using bell peppers)
black pepper
handful flat parsley leaves roughly chopped
virgin olive oil
Instructions:
Instructions: Slice the tops off the peppers (or chillies) scoop out the seeds and ribs then place them in a pan with the vinegar and 700ml of water.

Bring to the boil then bubble gently for 10 to 15 minutes until the peppers are just tender. but not on the verge of collapse then leave to cool a little in the vinegared water and drain after about 10 minutes.

Meanwhile put all the remaining
ingredients into a processor and blast adding enough oil to make a textured paste.

Use this to stuff each pepper (or chilli). Snug them together in a container or stack in a jar and cover with olive oil.

Note: if you want to put these in a jar avoid hand contamination. Use tongs to handle the peppers once theyre cooked.

Will keep for a week if stacked into a preserves jar submerged in olive oil and refrigerated.

Makes 20

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