Cherry Pepper Poppers recipe

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Ingredients

1 cup extra virgin olive oil
12 fresh cherry peppers
6 ounces sharp provolone cheese, cubed
6 ounces prosciutto, thinly sliced
1 teaspoon salt

Nutrition Info

278 calories
carbohydrate: 2.1 g
cholesterol: 22.3 mg
fat: 27 g
fiber: : -
protein: 6.6 g
saturatedFat: 6.8 g
servingSize: -
sodium: 592.6 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 stuffed peppers

Recipe Note

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

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