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 1⁄3 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.