Cherry Pepper Poppers Recipes

Steps:

• Using a paring knife, trim tops off peppers and cut out their centers, including seeds and veins.
• In a quart jar (or one just large enough to hold the peppers), combine vinegars and salt, and stir well to dissolve salt. Add oil, herbs and garlic.
• Cut cheese into cubes just large enough to fit into peppers. Wrap cheese cubes in prosciutto and stuff into peppers. Drop stuffed peppers into jar. If dressing does not cover peppers, top off with more oil. Cover jar, shake well and refrigerate overnight before serving. Poppers will last about a week in refrigerator.

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.

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.

Steps:

• Preheat oven to 325°. In a large bowl, combine cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonfuls into each pepper half. Roll in bread crumbs., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, until cheese is melted and peppers are heated through, 15-20 minutes. Serve with sour cream, dip or dressing.

Steps:

• Drain and dry the pickled cherry peppers, then cut off the tops and use a teaspoon to scoop out the seeds. Place a mozzarella ball inside of each one.
• Make the chicken mixture: In a large bowl, combine the ground chicken, egg, Parmesan, milk, bread crumbs, onion, parsley, garlic powder, pepper, and salt. Mix well.
• Take a golf ball-size amount of the chicken mixture and pat it out flat in your palm. Place a stuffed cherry pepper in the center and wrap the chicken mixture around it until completely covered, rolling into a ball. Repeat with the remaining cherry peppers.
• Chill for 20 minutes.
• Preheat the oven to 450°F (230°C).
• Prepare for frying: Add the bread crumbs to a medium bowl with the Parmesan, dried parsley, garlic powder, and salt. Beat the eggs in a separate medium bowl. Add the flour to another medium bowl.
• Toss a chicken meatball in the flour, then coat in the eggs, then roll in the bread crumbs. Repeat with remaining meatballs.
• Heat a large pan with ¼ inch (6 ml) of canola oil over medium-high heat until the oil reaches 400°F (200˚C).
• Working in batches, fry the chicken meatballs for 1-2 minutes on each side, or until light golden brown. Once finished, blot dry with paper towels and transfer to a greased baking sheet.
• Dollop 1 tablespoon of marinara sauce on each ball, then top with a piece of mozzarella cheese.
• Bake for 8 minutes, or until meatballs are cooked through with an internal temperature of 165°F (75˚C).
• Sprinkle with parsley and serve.
• Enjoy!

Steps:

• Slice the tops off of the cherry peppers and carefully remove the seeds.
• Keep the peppers whole.
• Wrap a cube of the cheese with procuitto and stuff it into the pepper.
• If there is still room in the pepper, stuff in more proscuitto.
• Repeat with remaining peppers.
• Place all of the peppers into a jar.
• A 1 quart jar usually works.
• Sprinkle salt over peppers.
• Pour in olive oil to cover all of the peppers.
• Cover and let sit on counter top for 1 hour, then refrigerate.
• I usually let them chill for at least 5 days.

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.

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.