Stuffed Cherry Peppers

This is an easy antipasto to make ahead and have on hand for company.

  • Servings: MAKES 2 DOZEN

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

How to make this recipe

  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.

Make Ahead

The jarred peppers can be refrigerated for up to 1 week.

Contributed By Photo © Quentin Bacon Published October 2000

489133 recipes/stuffed-cherry-peppers 2013-12-06T23:52:15+00:00 Bruno Tramontana, Sabine Busch cocktail-party|italian|appetizers-starters|20-for-a-crowd|fast|make-ahead|no-cook october-2000 recipes,stuffed-cherry-peppers 489133

Aggregate Rating value: 3

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: Metafallon

Review Body: The anchovies & capers are not visible in the photo. It appears the stylist topped each with a small chunk of cheese. Correct?

Review Rating: 3

Date Published: 2016-12-12