Peperoni Con Acciughe Stuffed Cherry Peppers
Ingredients
- 5 oz. canned tuna in olive oil, drained
- 8 anchovies in oil, drained
- 1 1/2 cups extra-virgin olive oil
- 1/4 cup plain bread crumbs
- 2 tbsp. capers, minced
- 2 tbsp. finely chopped parsley
- Kosher salt and freshly ground black pepper, to taste
- 1 32-oz. jar red, hot cherry peppers, drained, rinsed, and stemmed (jar reserved)
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