My F&W
quick save (...)
Stuffed Cherry Peppers
© Quentin Bacon

Stuffed Cherry Peppers

  • FAST

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

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


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.