Stuffed Cherry Peppers

1. 1

   Slice off the stems of the cherry peppers and discard.

2. 2

   Scrape out the ribs and seeds.

3. 3

   In a ceramic or glass bowl, cover the cherry peppers with the vinegar.

4. 4

   Weight down the peppers with a plate and refrigerate overnight.

5. 5

   Drain the peppers; save the vinegar for another use.

6. 6

   Stuff each pepper with 1 anchovy fillet and 2 capers.

7. 7

   Pack the peppers into a glass jar.

8. 8

   Add the fennel seeds and enough olive oil to cover the peppers completely; refrigerate.

9. 9

   Serve with Pecorino cheese and toasts.

No additional tips available.