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“These little stuffed peppers are absolutely addictive! Buy the smallest, one-bite-size peppers, but be careful - they are hot!! Serve at room temperature with salami, wedges of Provolone cheese, and a nice bottle of white wine, such as Pinot Grigio.”

Ingredients Nutrition

  • 1 (32 ounce) jarhot pickled cherry peppers, drained, juice reserved (about 25 small to medium peppers)
  • 1 cup dry breadcrumbs (preferably homemade, but good quality store-bought is okay)
  • 6 anchovy fillets, chopped
  • 2 tablespoons capers, very finely chopped
  • 1 small garlic clove, finely chopped
  • extra virgin olive oil


  1. Slice off the tops of the peppers. With a small spoon, scoop out the seeds.
  2. Combine the bread crumbs, anchovies, capers, and garlic. Add about 3 tablespoons of olive oil, or enough to moisten the crumbs. Add 1 to 2 tablespoons of the reserved pepper juices to taste.
  3. Fill the cherry peppers with the crumb mixture, packing it lightly. Refrigerate until serving time.
  4. Just before serving, drizzle the peppers with a little extra virgin olive oil, if desired.

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