There is an italian antipasti that I love which use mini peppers even smaller than those.
The peppers are stuffed with tuna ore anchovies paste, cooked in olive oil and served cold.
But… I don’t have any recipe, and I never found such peppers.
I would say that rhe peppers are probably roasted, then stuffed and marinated in oil, but they aren’t blackened like roasted peppers usualy are…
Here is a recipe I found but I didn’t try it:

http://italianfood.about.com/od/veggieantipasti/r/blr0744.htm

I would try stuffing them too. Maybe with some minced beef, garlic, herbs and olive oil? Then roasting them in the oven until soft.

plume, those were peperoncino that you had! At least when I eat them like that it’s stuffed peproncino! I love them and buy them often although I have a recipe somewhere I think. Ellie- stuff them with some interesting mix!

I was going to give the same idea for stuffing with tuna, then marinating in seasoned olive oil for an antipasto. There is a recipe like this in my SB Recipes of the week under appetizers if you’re intereted. I think it came from Sher of What Did You Eat.

They would seem the perfect size for a small bite! I’d try to think or find something with sausage or a blue cheese.
Sure are cuties!

You know…stuffing is a good idea, but what about using *them* as stuffing…how about stuffing the little ones with cherry tomatoes, onions, garlic etc and then putting it into a larger yellow pepper or wrapping it in a phyllo??

Just a thought…

j

Hmm, you could dice them up with some eggplant, add a can of plum tomates and other seasonings, then make a delicious “pasta alla norma!”

Thanks for the ideas everyone, stuffing looks like the way to go, will have to stop by the supermarket after work tomorrow to pick up stuffing goods!