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Stuffed Cherry Peppers
© Quentin Bacon

Stuffed Cherry Peppers

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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.