Cherry Pepper Poppers16 Reviews
- Prep: 25 min
- Ready In: 1 hr 25 min
“Fresh Hot cherry peppers stuffed with prosciutto and provolone cheese then soaked in olive oil.” - by technician
Original recipe yields 12 stuffed peppers
- 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.
- 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.
Amount Per Serving (12 total)
- 278 cal
- 27 g
- 2.1 g
- < 1%
Based on a 2,000 calorie diet
Reviews (16)Rate This Recipe
"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 s..." See moreoaked peppers were nasty!"
"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..." See more to find they were sold out. I bought Hot Banana Peppers instead and stuffed them and all of them were a huge hit!!"
"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 ..." See moreof 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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