Stuffed Cherry Peppers

A very meaty chile pepper that is great to add heat to hot pepper jelly or relish. It can also be stuffed or chopped and used in fresh salsas.

In Italy these first are pickled in vinegar brine then stuffed with ingredients like provolone cheese and prosciutto ham. After being stuffed they are marinated with herbs and olive oil.

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24 sweet or hot cherry peppers
5 cups wine vinegar
24 anchovy fillets
48 capers
1 tsp fennel seeds
About 2 cups olive oil
Sliced Pecorino cheese and baguette toasts, for serving


Slice off the stems of the cherry peppers and discard. Scrape out the ribs and seeds. In a ceramic or glass bowl, cover the cherry peppers with the vinegar. Weight down the peppers with a plate and refrigerate overnight.

Drain the peppers and save the vinegar for another use. Stuff each pepper with 1 anchovy fillet and 2 capers. Pack the peppers into a glass jar. Add the fennel seeds and enough olive oil to cover the peppers completely. Refrigerate. Serve with Pecorino cheese and toasts.

The jarred peppers can be refrigerated for up to 1 week.

Makes 2 dozen.