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.
MARINATED STUFFED CHERRY PEPPERS
Make and share this Marinated Stuffed Cherry Peppers recipe from Food.com.
Provided by CCinSC
Categories Vegetable
Time P14D
Yield 1 Jar
Number Of Ingredients 6
Steps:
- Wash cherry peppers and place whole, stems intact, in jar.
- Fill jar with white vinegar.
- Let stand for one week.
- You may need to add more vinegar to keep the jar full as the peppers soak it in.
- After one week, pour out vinegar and rinse peppers in cool water.
- Remove stems and seeds.
- Cut provolone to the appropriate size to fill the peppers.
- Wrap provolone with a piece of proscuitto and stuff into pepper.
- You may want to wear gloves during the stuffing process.
- The peppers can burn your fingers.
- Place stuffed peppers into jar and fill jar with 50% olive oil and 50% canola oil.
- Refrigerate for one week, will keep for one month in the refrigerator.
- Be sure you have a cold beverage on hand to cool the fire and enjoy!
Nutrition Facts :
MARINATED STUFFED CHERRY PEPPERS
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
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
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
MARINATED CHERRY PEPPERS STUFFED WITH HOMEMADE GOAT CHEESE SERVED WITH A PROSCIUTTO AND ARUGULA SALAD
Provided by Emeril Lagasse
Time 8h20m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Whisk marinade ingredients together in a non-reactive bowl and set aside.
- With a sharp paring knife, remove stem and core of peppers and dry them well with paper towels.
- In a small bowl, mix goat cheese with salt and pepper, to taste. Carefully fill each pepper with goat cheese and place in a shallow non-reactive casserole dish or bowl. Cover with marinade and refrigerate overnight before serving. (For an interesting twist, dip in beer batter and fry)
- When ready to serve, remove cherry peppers from marinade and set aside. Using a spatula, transfer marinade to a large bowl, add Arugula and sliced onions and toss well to combine. Divide salad between 8 salad plates, top with a piece of proscuitto and garnish with stuffed peppers.
- In a large non-reactive saucepan, combine goat's milk, buttermilk, and rennet. Heat over low heat to 180 degrees. Transfer to a non-reactive bowl and allow to sit overnight, covered, until curd and whey separate. Line a colander with several layers of cheesecloth and ladle curds into colander. Discard whey. Fold cheesecloth over top of curd and allow to drain overnight, refrigerated. Remove from cheesecloth and season to taste with olive oil, salt and pepper.
STUFFED MARINATED HOT RED CHERRY PEPPERS
Cheese and marjoram fillup marinated hot cherry peppers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 14
Number Of Ingredients 9
Steps:
- Stuff each pepper with cheese and a sprig of marjoram. Transfer stuffed pepper and pepper tops to a glass loaf pan.
- Whisk oil, vinegar, garlic, salt, and pepper in a small bowl. Pour over peppers. Let marinate at room temperature 1 hour.
- Preheat oven to 400 degrees. Place tops on peppers. Cook until cheese has melted and peppers are tender, 12 to 15 minutes. Let cool slightly. Serve with bread.
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
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