STUFFED TUSCAN PEPPERS
(Pepperoncini)

            One 9-ounce can Tuscan peppers
            2 anchovy fillets, drained, washed and patted dry
            1 ounce cream cheese or mascarpone
            Pinch Cayenne pepper

Yields 16 to 18 pieces.

Drain the peppers and make a lengthwise slit in each.  In a bowl, mash the anchovies with the cream cheese and Cayenne pepper.  Using a pastry bag or a knife, fill each pepper.