Italian Hot Stuffed Cherry Peppers 1 cup bread seasoned bread crumbs 1 cup olive oil 1 medium size can pitted black olives, drained 1 medium size jar or can green olives (no pimentos), drained 1/2 tin anchovies 1 gallon jar hot cherry peppers Remove tops from the peppers, then seed and rinse; set aside. In a blender mix the remaining ingredients until well blended. Stuff seeded peppers.