MARINATED STUFFED CHERRY PEPPERS
A quintessential antipasto. Kick it up a notch from a basic appetizer to a showstopper by seasoning the olive oil.
Provided by Brian Genest
Categories Appetizers and Snacks Antipasto Recipes
Time 5h30m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 477.4 calories, Carbohydrate 3 g, Cholesterol 20.4 mg, Fat 49.1 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 9.1 g, Sodium 553.2 mg, Sugar 0.3 g
MARINATED STUFFED CHERRY PEPPERS
Make and share this Marinated Stuffed Cherry Peppers recipe from Food.com.
Provided by CCinSC
Categories Vegetable
Time P14D
Yield 1 Jar
Number Of Ingredients 6
Steps:
- Wash cherry peppers and place whole, stems intact, in jar.
- Fill jar with white vinegar.
- Let stand for one week.
- You may need to add more vinegar to keep the jar full as the peppers soak it in.
- After one week, pour out vinegar and rinse peppers in cool water.
- Remove stems and seeds.
- Cut provolone to the appropriate size to fill the peppers.
- Wrap provolone with a piece of proscuitto and stuff into pepper.
- You may want to wear gloves during the stuffing process.
- The peppers can burn your fingers.
- Place stuffed peppers into jar and fill jar with 50% olive oil and 50% canola oil.
- Refrigerate for one week, will keep for one month in the refrigerator.
- Be sure you have a cold beverage on hand to cool the fire and enjoy!
Nutrition Facts :
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
MARINATED CHERRY PEPPERS STUFFED WITH CAPICOLA AND PROVOLONE
Steps:
- Whisk marinade ingredients together in a glass bowl and set aside. With a sharp paring knife, remove stem and core of peppers Wrap each sqare of cheese with thin slice of meat. Carefully stuff in each pepper. Place in a shallow casserole dish or bowl. Cover with marinade and refrigerate overnight before serving.
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.
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