What do you do with vinegar peppers?
Whatever they acid you to do.
You stuff them with that bread crumb mixture, the exact recipe for which I do not have, but you can experiment. It’s not like baking, where things have to be exact.
The basting with the sweet wine is essential. The pine nuts have gotten more expensive (they have to be from this certain pine tree that grows in Italy), but they are essential too. Some of the basting sauce should remain in the pan and be transferred to the platter. Good Italian bread goes well.
We used to eat so many of these things before dinner, along with potato zeppoli with anchovy and caper filling, that we could hardly finish the spaghetti with white clam sauce and then the shrimp with garlic. Three fishes only; in the old days there was eel and squid and maybe others. We’re not at Christmas yet but you can get in the spirit ahead of time.