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Cherry Pepper Poppers

Cherry Pepper Poppers

  • Prep

    25 m
  • Ready In

    1 h 25 m
technician

technician

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 27 g
  • 42%
  • Carbs:
  • 2.1g
  • < 1%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 593 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

  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.
  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LOLA2663
49

LOLA2663

10/12/2003

These were disgusting. We had already marinated some of our homegrown peppers in a vinegar based marinade and stuffed them as well. The ones in the vinegar based marinade were much better. The oil soaked peppers were nasty!

Lisa
39

Lisa

8/28/2005

My family loves these peppers and when I came across the recipe, I couldn't wait to make them. I made two large jars and then still had left over proscuitto and cheese so ran to get more peppers only to find they were sold out. I bought Hot Banana Peppers instead and stuffed them and all of them were a huge hit!!

Food Girl
25

Food Girl

10/22/2007

I love these. I had a little trouble finding the cherry peppers but managed to get them at a big grocery store. I would suggest purchasing at least 18 medium sized peppers and have about 2 1/2 cups of oil for this recipe or use less Prosciutto and Provolone. I used regular olive oil instead of extra virgin olive oil because I prefer the milder taste. When refrigerating, the oil may get cloudy but comes back to normal at room temperature.

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