Kosher salt and freshly ground black pepper, to taste
900g jar red hot cherry peppers, drained, rinsed, and stemmed (jar reserved)
Finely chop tuna and anchovies; mix with 78ml 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.