5 oz. canned tuna in olive oil, drained 8 anchovies in oil, drained 1½ cups extra-virgin olive oil ¼ cup plain bread crumbs 2 tbsp. capers, minced 2 tbsp. finely chopped parsley Kosher salt and freshly ground black pepper, to taste 1 32-oz. jar red, hot cherry peppers, drained, rinsed, and stemmed (jar reserved)
Finely chop tuna and anchovies; mix with ⅓ cup oil, bread crumbs, capers, parsley, and salt and pepper in a bowl; stuff each pepper with tuna mixture. Transfer to reserved jar; pour remaining oil over peppers. Chill for at least 8 hours to marinate.