Hot Stuffed Cherry Peppers Recipes

STUFFED CHERRY PEPPERS RECIPE

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.

STUFFED CHERRY PEPPERS

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.

HOT STUFFED CHERRY PEPPERS

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.

PICKLED STUFFED CHERRY HOT PEPPERS

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!

HOT STUFFED CHERRY PEPPERS

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.

SAVORY STUFFED CHERRY PEPPERS

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.

STUFFED CHERRY PEPPERS

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

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.