Tuna Stuffed Cherry Peppers (New Year's Eve)

When midnight approaches and you need a show-stopping appetizer that takes almost no effort, these little beauties deliver.

Sweet cherry peppers from a jar get hollowed out and packed with a zesty filling of canned tuna, lemon juice, olive oil, and briny chopped capers.

Add a couple of finely chopped anchovy fillets if you want that extra savory depth that makes people say “what IS that?"

The finishing touch is a quick vinegar reduction drizzled over the top, thick and syrupy, cutting through the richness with a sharp, tangy bite.

Twenty-four little flavor bombs, ready in under 30 minutes, and your guests will be fighting over the last one.

Pro Tips

• Drain the tuna thoroughly and press out excess water so the filling holds its shape inside the peppers
• Use a coffee spoon or small measuring spoon to scoop seeds out of the peppers cleanly
• Reduce the vinegar until it coats the back of a spoon; too thin and it pools on the plate instead of clinging to the peppers
• These can be assembled a few hours ahead and refrigerated, then drizzled with the vinegar syrup just before serving