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Stuffed Cherry Peppers
Stuffed Cherry Peppers
(Peperoncini Ripieni)
 
 
Ingredients:
 
8 anchovies in oil, drained
5 oz canned tuna in olive oil, drained
1 and 1/2 cups extra-virgin olive oil
1/4 cup plain bread crumbs
2 tbsp capers, minced
2 tbsp finely chopped parsley
Kosher salt
Freshly ground black pepper, to taste
One 32-oz jar red, hot cherry peppers, drained, rinsed, and stemmed
 
Directions:
 
Finely chop tuna and anchovies.

Mix with 1/3 cup olive oil, bread crumbs, capers, parsley, and salt and pepper in a bowl.

Stuff each pepper with tuna mixture.

Transfer to reserved jar.

Pour remaining olive oil over peppers.

Chill for at least 8 hours to marinate. Serves 10-12.
 
That's it!
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