Marinated Cherry Peppers Stuffed With Homemade Goat Cheese Served With A Prosciutto And Arugula Salad Recipes

Steps:

• Core out peppers by cutting a circle, at an inward angle, around the stem. Remove tops and scoop seeds and membranes out, like a tiny pumpkin.
• Cut thumbnail-size cubes of mozzarella, varying size a little bit to fit each pepper. Cut prosciutto slices in half. Wrap each half around mozzarella cubes and stuff into the open peppers.
• Pour olive oil into a jar or lidded container. Stir in Parmesan cheese, garlic, oregano, thyme, salt, black pepper, and red pepper. Whisk together well.
• Add peppers to the oil mixture and seal the lid. Let marinate for 5 to 6 hours. Serve straight out of the jar.

Steps:

• Wash cherry peppers and place whole, stems intact, in 1 gallon jar.
• Fill jar with white vinegar.
• Let stand at least one week.
• I've let them soak as long as 3 weeks.
• You may need to add more vinegar to keep the jar full as the peppers soak it in.
• The peppers will float, make sure to keep them covered.
• After soaking for at least a week, pour out vinegar and rinse peppers in cool water.
• Remove stems and seeds.
• Expect to lose 3 or 4 peppers during soaking.
• Cut provolone to the appropriate size to fill the peppers.
• (~1/2" cube) Cut the Proscuitto slices in half.
• Wrap the provolone with a 1/2 slice of Proscuitto (or 2 for larger peppers) and stuff into pepper.
• Add some Olive Oil to the jar.
• Add Onion, Rosemary, 2 or 3 Bay Leaves, Dill Weed, Basil and chopped Garlic to oil.
• Place the peppers in the jar and fill the jar with 50% Olive Oil and 50% Canola Oil.
• Top off the jar with a sprikle coating of Parmesan cheese.
• Let soak a minimum of one week.
• I let them soak and store them at room temperature.
• You may want to refrigerate for longer shelf life.
• (I've had shelf life in excess of one month) ENJOY!

Steps:

• Stuff each pepper with cheese and a sprig of marjoram. Transfer stuffed pepper and pepper tops to a glass loaf pan.
• Whisk oil, vinegar, garlic, salt, and pepper in a small bowl. Pour over peppers. Let marinate at room temperature 1 hour.
• Preheat oven to 400 degrees. Place tops on peppers. Cook until cheese has melted and peppers are tender, 12 to 15 minutes. Let cool slightly. Serve with bread.

Steps:

• Preheat oven to 425 degrees. Line a sheet pan with foil. Place peppers on the baking sheet and roast 8 to10 minutes (small peppers - less than 2 inches long - will cook faster), turning them over halfway through. The peppers should be soft but not charred, except perhaps in a few spots. Remove from heat and allow to cool. If there are some larger peppers in the bag and they haven't softened in 10 minutes, return to oven for another 5.
• While peppers are cooling, make filling. Combine goat cheese, cottage cheese and yogurt in a food processor fitted with a steel blade and process until mix is very smooth, at least one minute. Scrape down sides of bowl and process for another minute. Transfer to a pastry bag fitted with a 3/8-inch star tip.
• When peppers have cooled, slice off ends just below the shoulders. Carefully remove any seeds and membranes. The peppers should be intact, but sometimes, they split down one side. Place any that have not split upright in a small glass or cup to facilitate filling, and pipe in goat cheese mix. Lay those that have split on a plate, pipe on the filling and close the pepper around the filling. Arrange stuffed peppers on a plate or platter. Serve at once, or chill until 30 minutes before serving. Bring to room temperature so cheese is soft and creamy.