Pepperoni Sott'Aceto, Imbottiti(Stuffed Vinegar Peppers) - cooking recipe

Ingredients

15 vinegar cherry peppers (hot or sweet)
2 oz. can anchovies (undrained), chopped fine
6 walnut meats, chopped fine
1 c. fresh bread crumbs
1 garlic clove, chopped
6 Tbsp. olive oil
1 Tbsp. fresh parsley, chopped fine

Preparation

Core
each
cherry
pepper
by\tcarefully
cutting into center and
removing
the
stem
with
a\tsmall, sharp knife. Remove the seeds from the peppers.
The best way to do this is to
insert your
index finger into the pepper and scrape them out.
Be sure to keep the peppers whole.\tSet them aside.