Stuffed Cherry Peppers

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

1. Slice off the stems of the cherry peppers and discard.
2. Scrape out the ribs and seeds.
3. In a ceramic or glass bowl, cover the cherry peppers with the vinegar.
4. Weight down the peppers with a plate and refrigerate overnight.
5. Drain the peppers; save the vinegar for another use.
6. Stuff each pepper with 1 anchovy fillet and 2 capers.
7. Pack the peppers into a glass jar.
8. Add the fennel seeds and enough olive oil to cover the peppers completely; refrigerate.
9. Serve with Pecorino cheese and toasts.

sweet, wine vinegar, anchovy, capers, fennel seeds, olive oil, pecorino cheese

Taken from www.foodandwine.com/recipes/stuffed-cherry-peppers (may not work)