Cherry Bombs (Peperoncini Ripieni)
Ready In: 45 mins
Serves: 6-8
Ingredients
- 1 (32 ounce) jar hot pickled cherry peppers, drained, juice reserved (about 25 small to medium peppers)
- 1 cup dry breadcrumbs (preferably homemade, but good quality store-bought is okay)
- 6 anchovy fillets, chopped
- 2 tablespoons capers, very finely chopped
- 1 small garlic clove, finely chopped
- extra virgin olive oil
Directions
- Slice off the tops of the peppers. With a small spoon, scoop out the seeds.
- Combine the bread crumbs, anchovies, capers, and garlic. Add about 3 tablespoons of olive oil, or enough to moisten the crumbs. Add 1 to 2 tablespoons of the reserved pepper juices to taste.
- Fill the cherry peppers with the crumb mixture, packing it lightly. Refrigerate until serving time.
- Just before serving, drizzle the peppers with a little extra virgin olive oil, if desired.
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