My Great Aunt used to make this with B&G jarred cherry peppers and about 18 years ago I started doing them with fresh. There is a very odd assortment of ingredients in these things but they dance all over the ones you get at mediocre deli counters, and there’s no pork should that be a concern. Once you bake them they are good hot or cold.
Stuffing for 12 largish cherry peppers:
12 red and green cherry peppers washed and hollowed out
12 pitted spanish green olives
5 anchovy filets
1 TBSP capers (in brine)
1/8 cup raisins (soaked in hot water to plump them then drained)
3 TBSP honey
1 small clove garlic peeled
1/8 cup pignoli
2 TBSP grated romano cheese
3-4 oz. EVO
1 cup seaoned italian bread crumbs
Pre-heat oven to 350F
In a food processor, pulse all ingredients except peppers and breadcrumbs to a coarse puree, but do not add the full amount of olive oil. Transfer the puree to a mixing bowl and add the breadcrumbs mixing well with a spatula. The mixture should hold together, but be oily, so adjust with more EVO if necessary.
Stuff the peppers 3/4 full as the stuffing expands quite a bit as they bake.
Bake for approx. 25 minutes, cool slightly and serve or refrigerate. The flavors come together really well after a night in the fridge.
