Cherry Bombs (Peperoncini Ripieni)

1. 1

   Slice off the tops of the peppers.

2. 2

   With a small spoon, scoop out the seeds.

3. 3

   Combine the bread crumbs, anchovies, capers, and garlic.

4. 4

   Add about 3 tablespoons of olive oil, or enough to moisten the crumbs.

5. 5

   Add 1 to 2 tablespoons of the reserved pepper juices to taste.

6. 6

   Fill the cherry peppers with the crumb mixture, packing it lightly.

7. 7

   Refrigerate until serving time.

8. 8

   Just before serving, drizzle the peppers with a little extra virgin olive oil, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.