Cherry Bombs (Peperoncini Ripieni) Recipe

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Ingredients:

Serving

1 (32 oz) jar hot 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 tbsp capers, very finely chopped
1 small garlic clove, finely chopped
extra virgin olive oil

Directions:

Slice off the tops of the peppers. With a small spoon, scoop out the seeds.
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.
Fill the cherry peppers with the crumb mixture, packing it lightly. Refrigerate until serving time.
Just before serving, drizzle the peppers with a little extra virgin olive oil, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	30.84 Kcal (129 kJ)
Calories from fat	2.89 Kcal
		% Daily Value*
Total Fat	0.32g	0%
Sodium	134.47mg	6%
Potassium	2.36mg	0%
Total Carbs	5.73g	2%
Sugars	0.63g	3%
Dietary Fiber	0.37g	1%
Protein	0.69g	1%
Vitamin C	0.2mg	0%
Iron	0.3mg	2%
Calcium	11.6mg	1%

Amount Per 100 g
Calories	86.52 Kcal (362 kJ)
Calories from fat	8.11 Kcal
		% Daily Value*
Total Fat	0.9g	0%
Sodium	377.25mg	6%
Potassium	6.63mg	0%
Total Carbs	16.08g	2%
Sugars	1.77g	3%
Dietary Fiber	1.03g	1%
Protein	1.94g	1%
Vitamin C	0.6mg	0%
Iron	1mg	2%
Calcium	32.5mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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