We start from the peppers, which are the small, round, sweet and fleshy papaccelle, typical local production.
Remove the stalk and the seeds, boil then in water and vinegar. Then, fill them with a mixture of tuna in oil, capers, anchovies, spices and minced herbs. And preserved in oil, of course with a Samnite extra virgin one. They are an excellent antipasto or even a versatile side dish.
