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Italian Hot Stuffed Cherry Peppers
1 cup bread seasoned bread crumbs
1 cup olive oil
1 medium size can pitted black olives, drained
1 medium size jar or can green olives (no pimentos), drained
1/2 tin anchovies
1 gallon jar hot cherry peppers
Remove tops from the peppers, then seed and rinse; set aside.
In a blender mix the remaining ingredients until well blended.
Stuff seeded peppers.