This canned sardine recipe is anything but boring. These stuffed peppers with sardines and anchovies are bursting with bold, briny flavor — and packed with nutrients. It’s a simple, satisfying dish that’s perfect for a weeknight dinner or a Mediterranean-inspired meal.
Type of Cuisine:
Mediterranean
Prep Time: 15 Minutes.
Cook Time: 6 Minutes
How Many Servings?
4-5 Servings
If you think you don’t like sardines, this canned sardine recipe might just change your mind. These Mediterranean-inspired stuffed peppers are packed with smoky, briny flavor — and they’re surprisingly crave-worthy. With just a few pantry staples, you’ll turn a humble can of sardines into something seriously satisfying.
Growing up, my dad always kept canned sardines on hand. I remember him pairing them with onions, lemon, warm pita, and juicy tomatoes — or mixing up a quick sardine salad. Now my husband’s the sardine lover in the family (it’s kind of a running joke), so I surprised him with this dish… and let’s just say, there were no leftovers. Even the extra stuffing made an amazing sandwich the next day.
Ingredients
- Ten Small Sweet Pepper Banana Peppers (or your choice): These provide a sweet and mildly tangy flavor and a colorful and vibrant base.
- Half Can Anchovies: Infuse a deep, savory, and salty note, contributing to the umami profile of the dish.
- One Can Sardines: Packed with rich, savory goodness, sardines add a briny and umami depth to the mix.
- Capers: Introduce a briny and slightly tangy note, enhancing the overall complexity of the dish.
- Small Shallot (Chopped): Offers a mild onion flavor, providing a savory and aromatic element.
- Lemon Zest and Juiced: Provide a zesty and citrusy kick, brightening up the flavors of the sardines mix.
- Sherry Vinegar: Adds a subtle tang, balancing the richness of the sardines and anchovies.
- Mayonnaise: Creates a creamy and rich texture, balancing the bold flavors of anchovies.
- Roughly Chopped Italian Parsley or Cilantro: Adds a fresh and herbaceous element, providing a burst of flavor.
- Diced Jalapeno (Optional): For those who enjoy a bit of heat, the diced jalapeno adds a spicy kick to the anchovies mix.
- Toasted Bread Baguette or Sourdough (torn, Cut into Tiny Pieces): These offer a crunchy and textured component, perfect for scooping up the sardines and anchovies mix.
- Black Pepper and Smoked Paprika: Season to taste. These spices add depth and a smoky note to complete the dish.
How to Marinate the Filling for Your Canned Sardine Recipe
Anchovies are optional in this canned sardine recipe, but I highly recommend them. They bring a deep, savory saltiness that balances the richness of the sardines and the tang of sherry vinegar. Add as many (or as few) as you like — or skip them if you prefer a milder flavor.
Once you’ve combined the sardines with the rest of the stuffing ingredients, let the mixture marinate for about 30 minutes. This gives the breadcrumbs time to soak up the flavorful oils and helps all the ingredients come together into a rich, cohesive filling.
Serving Ideas for Your Canned Sardine Stuffed Peppers
These flavorful stuffed peppers are more than just a snack — they shine as a unique brunch addition or a conversation-starting appetizer. Their bold, briny flavor pairs well with a variety of fresh, Mediterranean-inspired sides.
For an authentic Mediterranean experience, serve them with Sicilian cassia bread. Its crispy crust and airy texture are a perfect match for the savory sardine filling.
Want something bright and fresh? Try pairing them with a tomato panzanella salad or classic bruschetta. The juicy acidity and herbal notes offer a refreshing contrast to the smoky, rich peppers — and help balance the deep flavors of this canned sardine recipe beautifully.
How to Customize This Canned Sardine Dish
One of the best things about this canned sardine recipe is how easy it is to make your own. Here are a few ways to switch things up:
- Swap the Fish: Don’t have sardines? Try canned tuna or salmon for a different (but equally delicious) flavor profile.
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Play with Herbs: This recipe calls for Italian parsley or cilantro, but you can also try fresh dill or mint for a unique herbal twist.
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Turn Up the Heat: Like a little spice? Add a dash of hot sauce or a sprinkle of chili flakes to the stuffing for an extra kick.
As always, the real magic happens when you make it your own — taste, tweak, and enjoy the process!
Step-by-Step Instructions
Prep and Broil the Peppers
Drizzle with olive oil, sprinkle with salt and pepper, and broil for about 3 minutes per side, until lightly blistered.
Remove from the oven and let them cool before stuffing.
Prepare the Sardine and Anchovy Filling
Mix in the Flavor Boosters
Stuff the Peppers
Garnish and Serve
Enjoy warm or at room temperature as a flavorful appetizer or light Mediterranean-style meal!
Discover the smoky, salty delight of these Sardine-Stuffed Peppers! Ideal as a snack, brunch item, or appetizer, these treats pair wonderfully with Sicilian cassia bread or a fresh tomato panzanella salad.
Type of Cuisine:
Mediterranean
Prep Time: 15 Minutes.
Cook Time: 6 Minutes
How Many Servings?
4-5 Servings
Ingredients:
| 10 small sweet pepper banana peppers or your choice | |
| 1 can sardines | |
| 1 can anchovies | |
| 1 tablespoon capers | |
| 1 small shallot diced | |
| 1 lemon zest and juiced | |
| 1 tablespoon sherry vinegar | |
| 2 tablespoons mayonnaise | |
| 2 tablespoons italian parsly or cilantro roughly chopped | |
| 1 tablespoon jalapeno diced (optional) | |
| ¼ cup toasted bread baguette or sourdough torn into tiny pieces | |
| ⅛ teaspoon black pepper | |
| ¼ teaspoon smoked paprika |
Preparation
Set your oven broiler to low heat. Slice the peppers lengthwise, remove the seeds, and arrange them cut-side up on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and broil for about 3 minutes per side, until lightly blistered. Remove from the oven and let them cool before stuffing.
In a mixing bowl, use a fork to gently flake the canned sardines and anchovies until well broken down and combined.
Add the capers, chopped shallot, lemon zest and juice, sherry vinegar, mayonnaise, chopped parsley or cilantro, diced jalapeño (if using), toasted bread pieces, black pepper, and smoked paprika to the bowl with the flaked sardines and anchovies. Mix everything well until the ingredients are evenly combined and the mixture becomes cohesive and flavorful.
Once the pepper halves have cooled, scoop about a teaspoon of the sardine mixture into each one. Gently shape the stuffing to fit the contours of the pepper, pressing it in so it holds together but doesn't overflow.
For the final touch, sprinkle your sardine-stuffed peppers with a bit of fresh parsley. Serve with extra lemon wedges on the side for brightness. Enjoy warm or at room temperature as a flavorful appetizer or light Mediterranean-style meal!
Recipe Tips & Suggestions
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.
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