| Prep Time | 40 minutes |
| Cook Time | 4 minutes |
| Servings |
|
|
|
Instructions
- Trim the peppers, cut off the stems, and scoop the white ribs, membrane, and seeds. This is important : If you don't scrape the inside of the peppers clean, they'll be unbearably hot and inedible. Combine the vinegar and the wine in a pot.
- If the liquid won't cover the peppers, add more of each in equal amounts. Bring to a boil, and boil the pepper for 3 minutes. Remove the peppers with a skimmer and set them on a clean dish towel to cool.
- When the peppers are cool enough to handle , wrap 1 anchovy fillet around 1 caper and insert it into one of the peppers. Repeat with the remaining anchovies, capers, and peppers.
- Arrange the stuffed peppers. in clean, dry jars(I always run mine through the dishwasher to be sure they are perfectly clean), and add extra-virgin olive oil to cover completely. Leave the jars open for 10 minutes and if the level of the oil has sunk, add more to cover.
- Seal the jars and store in the refrigerator.