Tuna Stuffed Cherry Peppers (New Year's Eve)
sweet cherry pepper
from 2 16-ounce jars
1 can, light and chunk, packed in water and well drained
or other vegetable oil
rinsed and finely chopped
finely chopped, optional
freshly ground, to taste
Pick 24 whole peppers.
Discard the pepper stems.
Scoop out the seeds with a measuring teaspoon or a coffee spoon.
Rinse the peppers under running cold water to remove the seeds completely, and set in a colander to drain.
Mix together tuna, lemon juice, oil, capers and anchovies (if using) in a medium bowl until well combined.
Fill each pepper with about 1 teaspoon of the tuna mixture and arrange them on a serving plate.
Sprinkle some black pepper over the stuffed peppers.
Bring vinegar to a boil in a very small saucepan and simmer until syrupy and reduced to about 2 teaspoons, about 3 minutes.
Drizzle the syrup over the peppers.