Fresh Mozzarella Stuffed Cherry Peppers Recipes

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STUFFED CHERRY PEPPERS



Stuffed Cherry Peppers image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 16 stuffed peppers, 4 servings

Number Of Ingredients 7

8 (1/2-inch) cubes pepperoncino, crushed red pepper Italian table cheese, available in specialty cheese case, Asiago or pepato may be substituted
4 slices cappicola (hot Italian ham) cut in half
8 hot cherry peppers, tops cut off and seeds removed
2 slices Prosciutto di Parma
3 ounces herb and garlic spreadable cheese or goat cheese
1 rib celery, cut into 1/2-inch pieces
8 sweet peppers, tops removed and seeded

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.

MARINATED STUFFED CHERRY PEPPERS



Marinated Stuffed Cherry Peppers image

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

10 each cherry peppers
1 (7 ounce) package mozzarella cheese
5 slices prosciutto
2 cups olive oil
3 tablespoons grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon red pepper flakes

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

STUFFED CHERRY PEPPERS



Stuffed Cherry Peppers image

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

12 -15 hot cherry peppers
8 -10 slices salami
8 slices prosciutto
1/4 lb fresh mozzarella cheese
1/4 cup grated parmesan cheese
salt & fresh ground pepper
fresh parsley

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.

FRESH MOZZARELLA STUFFED CHERRY PEPPERS



Fresh Mozzarella Stuffed Cherry Peppers image

Sweet cherry peppers are stuffed with marinated fresh mozzarella bites for a quick and delicious appetizer.

Provided by BelGioioso Cheese

Categories     Bel Gioioso

Yield 6

Number Of Ingredients 7

5 ounces BelGioioso Fresh Mozzarella Ciliegine cheese
2 tablespoons extra virgin olive oil
½ teaspoon dried basil
½ teaspoon dried oregano
⅛ teaspoon red pepper flakes
1 pinch Salt and pepper to taste
1 (16 ounce) jar pickled sweet cherry peppers or peppadew peppers

Steps:

  • Toss BelGioioso Fresh Mozzarella Ciliegine with olive oil, basil, oregano, red pepper flakes, salt and pepper.
  • Slice off pepper stem and stuff with a ball of Fresh Mozzarella.

Nutrition Facts : Calories 142 calories, Carbohydrate 6.6 g, Cholesterol 16.9 mg, Fat 10 g, Fiber 1.4 g, Protein 5.7 g, SaturatedFat 3.4 g, Sodium 959.5 mg, Sugar 2.7 g

STUFFED SWEET CHERRY PEPPERS



Stuffed Sweet Cherry Peppers image

Create a batch of our Stuffed Sweet Cherry Peppers for a fun snack. Our Stuffed Sweet Cherry Peppers recipe includes salami and shredded mozzarella.

Provided by My Food and Family

Categories     Meal Recipes

Time 15m

Yield 8 servings

Number Of Ingredients 3

8 slices OSCAR MAYER Hard Salami, cut in half
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
16 sweet cherry peppers, drained

Steps:

  • Heat oven to 350ºF.
  • Top each salami piece with 1 Tbsp. cheese; roll up.
  • Insert into tops of peppers; place in shallow pan.
  • Bake 5 min. or until cheese is melted.

Nutrition Facts : Calories 80, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

MOZZARELLA-TOPPED PEPPERS WITH TOMATOES AND GARLIC



Mozzarella-Topped Peppers with Tomatoes and Garlic image

Categories     Cheese     Fish     Pepper     Tomato     Low Carb     Summer     Bon Appétit

Yield Serves 4 as first-course

Number Of Ingredients 7

2 small red bell peppers, halved lengthwise, seeded, stems left intact
2 cups chopped seeded tomatoes
2 teaspoons minced garlic
4 teaspoons olive oil
8 anchovy fillets, drained
4 1/3-inch-thick slices drained fresh water-packed mozzarella or regular mozzarella
1 tablespoon thinly sliced fresh basil

Steps:

  • Preheat oven to 375°F. Oil baking sheet. Arrange peppers, cut side up, on sheet. Mix tomatoes and garlic in medium bowl. Season with salt and pepper. Fill pepper cavities with tomato mixture. Drizzle 1 teaspoon oil over each. Place 2 anchovy fillets atop each. Bake until peppers are tender, about 50 minutes.
  • Arrange cheese atop peppers. Bake until cheese melts, about 3 minutes. Transfer peppers to platter. Sprinkle with basil and serve.

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