CHERRY PEPPER POPPERS
Lacking the cult status of ripe summer tomatoes or the esoteric cachet of watermelon radishes and purslane, peppers may be one of the season's least celebrated vegetables. Though their charms are many, my favorite is their stuffable shape. The heat of the cherry pepper varies from fiery to mellow, though the riper red ones tend to be sweeter and none are as spicy as the jalapeño. Arrange them on a platter for the cocktail hour. They are supple and jewel-like, and incredibly easy to make.
Provided by Melissa Clark
Categories finger foods, appetizer
Time 12h10m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 35 grams, Carbohydrate 9 grams, Fat 50 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 1371 milligrams, Sugar 5 grams
CHERRY PEPPER POPPERS
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
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
STUFFED CHERRY PEPPERS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 16 stuffed peppers, 4 servings
Number Of Ingredients 7
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.
PEPPER SHOOTERS
Pop one of these savory peppers into your mouth for a tantalizing array of flavors. It's like an antipasto platter all in one bite.-Taste of Home Test Kitchen,
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Cut tops off peppers and remove seeds; set aside. In a small bowl, combine the cheese, salami and pesto; spoon into peppers. Drizzle with oil. Chill until serving.
Nutrition Facts : Calories 55 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 313mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
PICKLED HOT CHERRY PEPPERS
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
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.
CHERRY PEPPER SHOOTERS
I tried these in an Italian Deli.Some people use mozzarella, or even pepper jack cheese. I prefer parmesan.
Provided by Leslie O
Categories Pork
Time 30m
Yield 6-9 serving(s)
Number Of Ingredients 4
Steps:
- Clean peppers by cutting the pepper around the stem (like you would a pumpkin), and cleaning out the seeds.
- Cut cheese in small squares.
- Wrap small strips of ham around diced cheese cubes.
- Place each cube into a pepper.
- Place finished peppers into the jar (be sure to drain the jar of all liquid first).
- Pour olive oil over peppers enough to cover.
- Refrigerate.
Nutrition Facts : Calories 162.9, Fat 10.4, SaturatedFat 6.5, Cholesterol 26.1, Sodium 337.9, Carbohydrate 7.5, Fiber 1.1, Sugar 4.2, Protein 11.1
STUFFED CHERRY PEPPERS
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
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.
PICKLED CHERRY PEPPERS - CANNING
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
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
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
HOT CHERRY PEPPER MAYONNAISE
You would be surprised how a condiment can transcend a mediocre dish into something impressive. Try dressing up ham and cheese sandwichs or fried chicken sandwiches. Also, see recipe 475540.
Provided by gailanng
Categories Peppers
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients in bowl.
- Refrigerate until ready for use.
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