Stuffed Cherry Peppers

• FAST
• MAKE-AHEAD

Ingredients

1. 24 sweet or hot cherry peppers
2. 5 cups wine vinegar
3. 24 anchovy fillets
4. 48 capers
5. 1 teaspoon fennel seeds
6. About 2 cups olive oil
7. Sliced Pecorino cheese and baguette toasts, for serving

1. Slice off the stems of the cherry peppers and discard. Scrape out the ribs and seeds. In a ceramic or glass bowl, cover the cherry peppers with the vinegar. Weight down the peppers with a plate and refrigerate overnight.
2. Drain the peppers; save the vinegar for another use. Stuff each pepper with 1 anchovy fillet and 2 capers. Pack the peppers into a glass jar. Add the fennel seeds and enough olive oil to cover the peppers completely; refrigerate. Serve with Pecorino cheese and toasts.