Stuffed Cherry Peppers (Peperoncini Ripieni)
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
Freshly ground black pepper, to taste
One 32-oz jar red, hot cherry peppers, drained, rinsed, and stemmed
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