STUFFED CHERRY PEPPERS RECIPE
Stuffed Cherry Peppers Recipe - hot red cherry peppers, stuffed with a creamy mixture of cream cheese and feta. These Stuffed Cherry Peppers make the perfect appetizer year round.
Provided by Lyubomira
Categories Appetizer
Time 10m
Number Of Ingredients 6
Steps:
- In a bowl, combine cream cheese, feta, garlic, parsley and lemon juice (optional). Mix with a spatula to combine.
- Fill a disposable pastry bag with the mixture. Fill each paper with the mixture.
- Store in a jar in the fridge for up to 1 week.
Nutrition Facts : Calories 43 kcal, Carbohydrate 2 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 11 mg, Sodium 95 mg, Sugar 1 g, ServingSize 1 serving
HOT STUFFED CHERRY PEPPERS
This is a way of preserving the harvest of cherry peppers. They are first soaked in a brine of 1 part white vinegar to 3 parts cold water in a large glass or ceramic vessel for 3 weeks refrigerated. They are then cored and stuffed with a mixture of ground prosciutto and provolone, placed in clean canning jars, covered with vegetable oil. They do not need to be refrigerated. Perfect for antipasto.
Provided by Nani Lin2
Yield 1 Batch(es)
Number Of Ingredients 9
Steps:
- Wash and stem the cherry peppers. Prepare the solution of vinegar and water. Pour over the pepper. Place peppers in a ceramic or glass bowl with a cover. Refrigerate for 3 weeks, make sure the peppers are completely covered. You may have extra vinegar and water solution - discard it after the peppers are covered. Chop the prosciutto into small pieces and grind in food processor into small pieces. Grate the provolone cheese. Chop the anchovies in food processor until pulverized. Mix these ingredients in large bowl with the Italian Seasoning and Garlic Powder. Moisten with the vegetable oil - set aside. Discard the vinegar solution and core and hull the peppers. Stuff the peppers with ground mixture, pressing down into the pepper. Do not overstuff. Place the peppers in clean canning jars and cover with vegetable oil. Seal the jars and store in cool place. Can be used immediately or within 6 months.
STUFFED CHERRY PEPPERS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 16 stuffed peppers, 4 servings
Number Of Ingredients 7
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.
PICKLED STUFFED CHERRY HOT PEPPERS
One day my hubby and I were at one of our local grocery stores which has a lot of nice things on their salad bar. I saw these and tried them and wow they were amazing but so expensive. So I took one home and took it a part and this is what I came up with. We grew Cherry Hot Peppers this year so that even made them cheaper!
Provided by Dana Ramsey
Categories Cheese Appetizers
Time 20m
Number Of Ingredients 8
Steps:
- 1. Combine the oil, garlic, vinegars, oregano and salt in a small sauce pan. Bring to just a simmer and simmer for 2 minutes and turn off the heat. This will help the flavors marry. Set aside to cool.
- 2. In the meantime take a small knife, cut the top off as you would a pumpkin. Remove the seeds by either using your knife or a small measuring spoon.
- 3. Now cut a cube of provolone and a piece of the prosciutto to the size of your hot cherry pepper. This will most likely change for each pepper depending on their size and shape.
- 4. Wrap the prosciutto around your cubed cheese and place inside the cherry pepper. Continue with all the remaining peppers.
- 5. Place your stuffed peppers in a container which has a secrued lid. Pour the cooled vinegar and oil mixture over your peppers. If you do not have enough liquid you can always add additional olive oil. My peppers were a little small so I didn't have to add any liquid.
- 6. Put the lid on and gently tip your container upside down af few times. Place in the frig for at least 24 hours the longer the better as the flavors will improve!
STUFFED MARINATED HOT RED CHERRY PEPPERS
Cheese and marjoram fillup marinated hot cherry peppers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 14
Number Of Ingredients 9
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.
PICKLED CHERRY PEPPERS - CANNING
I love those cherry peppers from the grocer. Growing just one bush can give you enough supply for a year. Great for use in Italian dishes, stuffed with cheese or on sandwiches, but especially good in recipe #475541. Update: I find the red and yellow peppers are sweeter. The green ones have too much of a 'bite'.
Provided by gailanng
Categories Peppers
Time 30m
Yield 5 pints
Number Of Ingredients 9
Steps:
- Sterilize 5 pint-sized canning jars, rings and lids by boiling them in a large pot for at least 10 minutes, making sure they are completely submerged.
- Rinse the cherry peppers thoroughly under cool running water, removing any visible dirt or debris. Trim the stem from each pepper with a small, sharp knife. You do not need to actually remove the stem; simply cut it down to a manageable size.
- Place the peppers into your sterilized jars. They should fill the jars most of the way, but don't forcibly stuff them inside. Add spices and garlic cloves to each jar.
- Put the vinegar, water, sugar, salt and sugar into a saucepan. Bring these ingredients to a gentle simmer and allow them to cook until the sugar and salt completely dissolve, about 5 minutes.
- Pour the vinegar mixture over the ingredients in each jar. Leave approximately 1/4 inch of air at the top of each jar. Wipe the rim of each jar with a paper towel, then put the lids and rings on the jars.
- Process the jars in boiling water for at least 10 minutes. You should do this with a water bath canner if possible. If not, fill a large pot with hot water, add the jars (which should be standing upright and fully submerged with 1 inch of water over the top of the lids), cover and bring the water to a boil for at least 10 minutes.
- Remove the jars from the hot water, allow them to cool, then check the seal by pressing on the top of each jar with a finger. If the top is slightly inverted and does not give when you press on it, the jar is properly sealed. Store properly sealed jars for several weeks before eating the peppers.
Nutrition Facts : Calories 122.5, Fat 0.8, SaturatedFat 0.1, Sodium 648, Carbohydrate 20.3, Fiber 2.7, Sugar 12.9, Protein 3.4
MARINATED STUFFED CHERRY PEPPERS
I originally found this recipe here on recipezaar from CC. http://www.recipezaar.com/recipe/getrecipe.zsp?id=34555 After playing around with it I came up with this variation. Hope you enjoy!
Provided by teaganm
Categories Lunch/Snacks
Time P14D
Yield 1 Jar, 45 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 376.3, Fat 40, SaturatedFat 4.9, Cholesterol 3.5, Sodium 48.6, Carbohydrate 2.4, Fiber 0.3, Sugar 1.3, Protein 1.7
PICKLED HOT CHERRY PEPPERS
Quart-size jars work best for packing a lot of peppers. Use the pint-size jar to put up a small batch to serve over cheese.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 quart-size jars and 1 pint-size jar
Number Of Ingredients 8
Steps:
- Trim cherry pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size and 1 pint-size sterilized glass jars.
- Bring vinegar, water, sugar, and salt to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves. Pour hot pickling liquid over peppers, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.
STUFFED CHERRY PEPPERS
Saw something like this served at an Italian restaurant and decided to make them at home. Always get requests to make them. You can also use the Sweet pepper variety, but I prefer a little heat. :)
Provided by NJstixx
Categories Peppers
Time 20m
Yield 12-15 Peppers
Number Of Ingredients 7
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.
CHERRY PEPPER POPPERS
Fresh Hot cherry peppers stuffed with prosciutto and provolone cheese then soaked in olive oil.
Provided by technician
Categories Appetizers and Snacks Antipasto Recipes
Time 1h25m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 278 calories, Carbohydrate 2.1 g, Cholesterol 22.3 mg, Fat 27 g, Protein 6.6 g, SaturatedFat 6.8 g, Sodium 592.6 mg, Sugar 0.1 g
HOT STUFFED CHERRY PEPPERS
Some like it hot, some not so hot! These little (about 2 1/2" x 1 1/2" high) red peppers are just right for medium hot. They look lovely on your plate. I served them with broccoli. cauliflower, browned potatoes and lamb chops. They also come as green cherry tomatoes and are great served as an appetizeer - perhaps only an inch across & an inch high - The green ones i found were hotter than the red!
Provided by Bergy
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the top off the peppers and remove the membranes and seeds.
- Sauté the onion, garlic and mushrooms on a non stick skillet (use a bit of oil if you wish but not necessary) about 4 minutes. Sprinkle in the oregano.
- Sprinkle with the Worcestershire sauce and remove.
- Stuff the peppers with this filling.
- Top with a tsp of cottage cheese (or other).
- Sprinkle with a little parsley.
- Bake for 30 minutes around 350°F and serve.
Nutrition Facts : Calories 54.6, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.3, Sodium 57.9, Carbohydrate 10.3, Fiber 1.7, Sugar 5.5, Protein 3.2
More about "hot stuffed cherry peppers recipes"
10 BEST PICKLED STUFFED CHERRY PEPPERS RECIPES | YUMMLY
From yummly.com
CHERRY PEPPERS STUFFED WITH PROSCIUTTO AND PROVOLONE
From lidiasitaly.com
TOP 42 PICKLED STUFFED CHERRY PEPPERS RECIPE RECIPES
From alhikmahfm.dixiesewing.com
SAUSAGE STUFFED CHERRY PEPPERS - EASY APPETIZER RECIPE - SAVORY …
From savoryexperiments.com
10 BEST CHEESE STUFFED CHERRY PEPPERS RECIPES | YUMMLY
From yummly.com
FRIED HOT STUFFED CHERRY PEPPERS - TASTY KITCHEN
From tastykitchen.com
STUFFED HOT CHERRY PEPPERS – KAY'S RECIPES
From kaysrecipes.com
STUFFED CHERRY PEPPERS - PEPPER BOWL
From pepperbowl.com
PROSCIUTTO-WRAPPED STUFFED CHERRY PEPPERS | PUNCHFORK
From punchfork.com
TUNA-STUFFED CHERRY PEPPER RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #low-protein #healthy #lunch #side-dishes #eggs-dairy #vegetables #canadian #oven #easy #dinner-party #holiday-event #low-fat #cheese #dietary #spicy #christmas #low-sodium #gluten-free #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #free-of-something #low-in-something #taste-mood #equipment
You'll also love