Pepper Shooters Recipes

CHERRY PEPPER SHOOTERS

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.

PEPPER SHOOTERS

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.

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.

CHERRY PEPPER POPPERS

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.