Pickled Stuffed Cherry Hot Peppers Recipes

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PICKLED STUFFED CHERRY HOT PEPPERS



Pickled Stuffed Cherry Hot Peppers image

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 @DRamsey

Categories     Cheese Appetizers

Number Of Ingredients 8

10 - fresh hot cherry peppers
3 ounce(s) italian prosciutto
1 cup(s) extra virgin olive oil
3 large fresh garlic cloves, peeled and smashed
3 tablespoon(s) balsamic vinegar, good quality
3 tablespoon(s) apple cider vinegar or white vinegar
3 - sprigs of fresh oregano
1 teaspoon(s) kosher salt

Steps:

  • 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.
  • 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.
  • 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.
  • Wrap the prosciutto around your cubed cheese and place inside the cherry pepper. Continue with all the remaining peppers.
  • 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.
  • 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!

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

CHERRY PEPPER POPPERS



Cherry Pepper Poppers image

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

1 cup extra virgin olive oil
12 fresh cherry peppers
6 ounces sharp provolone cheese, cubed
6 ounces prosciutto, thinly sliced
1 teaspoon salt

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

PICKLED HOT CHERRY PEPPERS



Pickled Hot Cherry Peppers image

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

2 pounds hot cherry peppers, washed well and dried
6 garlic cloves, halved
3 dried bay leaves
3/4 teaspoon whole black peppercorns
4 cups white-wine vinegar (at least 5 percent acidity)
1 1/3 cups water
1/4 cup sugar
1 1/2 teaspoons coarse salt

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.

PICKLED CHERRY PEPPERS - CANNING



Pickled Cherry Peppers - Canning image

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

2 lbs cherry peppers
4 cups white vinegar
1 1/2 cups water
1 -4 tablespoon sugar (to taste)
1 1/3 teaspoons salt
1/2 teaspoon dried oregano per jar
1 -2 garlic cloves per jar (whole or halved)
1 small bay leaf per jar
2 peppercorn per jars

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

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.

SAVORY STUFFED CHERRY PEPPERS



Savory Stuffed Cherry Peppers image

Our family's holiday dinners include a giant antipasto, and my mom's anchovy stuffed peppers are always the star dish. There isn't a holiday that we don't make them in her honor. Serve warm or cold with a nice loaf of Italian bread and a glass of wine. -Donna Scarano, East Hanover, New Jersey

Provided by Taste of Home

Categories     Appetizers     Snacks

Time 1h

Yield about 3 dozen.

Number Of Ingredients 13

3 jars (16 ounces each ) pickled hot cherry peppers, drained
1 can (2 ounces) anchovy fillets
1 large tomato, seeded and finely chopped
1 cup pimiento-stuffed olives, finely chopped
1 cup ripe olives, finely chopped
3 tablespoons olive oil, divided
1/4 cup grated Parmesan cheese
2 tablespoons seasoned bread crumbs
1 teaspoon capers, drained
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon dried basil

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.

Nutrition Facts : Calories 49 calories, Fat 3g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 612mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

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