Stuffed Cherry Peppers Recipes

Steps:

• For hot peppers: Wrap cheese cubes in half of one slice of hot ham. Stuff ham wrapped cheese cubes inside the cherry peppers and reset caps with a toothpick.
• For sweet cherry peppers: Spread each slice of prosciutto with a thin layer of herb and garlic cheese. Cut each slice of ham in four pieces, then wrap a piece of celery inside each strip of ham. Stuff the meat and cheese wrapped celery into each cherry pepper.

Steps:

• Preheat oven to 350°. Cut tops off peppers and remove seeds; set aside. Drain and chop anchovies, reserving oil. , In a large bowl, combine tomato, olives, 1 tablespoon olive oil, Parmesan cheese, anchovies, anchovy oil, bread crumbs, capers, parsley and seasonings. Spoon into peppers., Place in a greased 13x9-in. baking dish. Drizzle with remaining 2 tablespoons olive oil. Bake until tops are light golden brown, about 40 minutes.

Steps:

• Remove stem and seeds from cherry peppers and rinse peppers under cold water.
• Cut meat slices into halves or quarters Cut cheese into appropriate sizes for cherry peppers (pieces should be about half the size of pepper cavity) Add a little grated cheese to bottom of pepper Add half slices of salami and prosciutto Stuff cheese into meat so all fits snugly Sprinkle grated cheese on top Salt and pepper to taste Garnish with fresh parsley.

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:

• 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.

Steps:

• Finely chop the artichokes and a handful of rocket. Mix together with the crumbled feta. Spoon the mixture into the pickled cherry peppers and serve.