Tuna Stuffed Cherry Peppers (New Year's Eve)

Ingredients

• 24 whole sweet cherry pepper from 2 16-ounce jars
• 6 ounces tuna
• canned 1 can
• light and chunk
• packed in water and well drained
• 1 tablespoon lemon juice
• 1 tablespoon olive oil or other vegetable oil
• 1 tablespoon capers rinsed and finely chopped
• 2 each anchovy fillets finely chopped
• optional
• 1 x black pepper freshly ground
• to taste
• 4 tablespoons vinegar

Instructions

1. Pick 24 whole peppers.
2. Discard the pepper stems.
3. Scoop out the seeds with a measuring teaspoon or a coffee spoon.
4. Rinse the peppers under running cold water to remove the seeds completely, and set in a colander to drain.
5. Mix together tuna, lemon juice, oil, capers and anchovies (if using) in a medium bowl until well combined.
6. Fill each pepper with about 1 teaspoon of the tuna mixture and arrange them on a serving plate.
7. Sprinkle some black pepper over the stuffed peppers.
8. Bring vinegar to a boil in a very small saucepan and simmer until syrupy and reduced to about 2 teaspoons, about 3 minutes.
9. Drizzle the syrup over the peppers.
10. Serve.