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Cherry Pepper Poppers

4

0 min

Cherry Pepper Poppers

Cherry Pepper Poppers Photo 1

Time

0 min

Serving

12 persons

Calories

278

Rating

4.00★ (25)

Cuisine

Author: Victoria Buriak
Fresh Hot cherry peppers stuffed with prosciutto and provolone cheese then soaked in olive oil.

Ingredients

  • extra virgin olive oil: 1 cup
  • cherry peppers: 12 piece (fresh)
  • ounces sharp provolone cheese: 6 piece (cubed)
  • ounces prosciutto: 6 piece (sliced)
  • salt: 1 tsp

Metric Conversion

Stages of cooking

Cherry Pepper Poppers Photo 21
Cherry Pepper Poppers Photo 32
  1. Slice the tops off of the cherry peppers and carefully remove the seeds, keeping peppers whole. Wrap a cube of cheese with prosciutto, and stuff into a pepper. If there is still room inside the pepper, stuff in more prosciutto. Repeat with remaining peppers.
    Cherry Pepper Poppers Photo 2
  2. Place all of the stuffed peppers into a 1 quart jar - or one that your peppers will all fit into, and sprinkle salt over them. Pour in enough olive oil to cover the peppers. Cover, and let stand for 1 hour before eating. Refrigerate leftovers.
    Cherry Pepper Poppers Photo 3

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