Cherry Pepper Poppers

Cherry Pepper Poppers

16 Reviews 4 Pics
  • Prep

    25 m
  • Ready In

    1 h 25 m
technician
Recipe by  technician

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

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Ingredients

Adjust Servings

Original recipe yields 12 stuffed peppers

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.

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Reviews (16)

Rate This Recipe
LOLA2663
48

LOLA2663

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
37

Lisa

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

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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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 278 cal
  • 14%
  • Fat
  • 27 g
  • 42%
  • Carbs
  • 2.1 g
  • < 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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