Stuffed Cherry Peppers Recipes

STUFFED CHERRY PEPPERS RECIPE

Steps:

• In a bowl, combine cream cheese, feta, garlic, parsley and lemon juice (optional). Mix with a spatula to combine.
• Fill a disposable pastry bag with the mixture. Fill each paper with the mixture.
• Store in a jar in the fridge for up to 1 week.

STUFFED CHERRY PEPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Drain peppers and remove all seeds.
• In a medium mixing bowl, combine ground beef, sausage, cheese and egg; stir well. Stuff the meat mixture into peppers.
• Bake for 30 minutes. The stuffed peppers are best served at room temperature.

STUFFED CHERRY PEPPERS

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.

STUFFED CHERRY PEPPERS

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.

MARINATED STUFFED CHERRY PEPPERS

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.

MARINATED STUFFED CHERRY PEPPERS

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!

HOT STUFFED CHERRY PEPPERS

Steps:

• Wash and stem the cherry peppers. Prepare the solution of vinegar and water. Pour over the pepper. Place peppers in a ceramic or glass bowl with a cover. Refrigerate for 3 weeks, make sure the peppers are completely covered. You may have extra vinegar and water solution - discard it after the peppers are covered. Chop the prosciutto into small pieces and grind in food processor into small pieces. Grate the provolone cheese. Chop the anchovies in food processor until pulverized. Mix these ingredients in large bowl with the Italian Seasoning and Garlic Powder. Moisten with the vegetable oil - set aside. Discard the vinegar solution and core and hull the peppers. Stuff the peppers with ground mixture, pressing down into the pepper. Do not overstuff. Place the peppers in clean canning jars and cover with vegetable oil. Seal the jars and store in cool place. Can be used immediately or within 6 months.

STUFFED CHERRY PEPPERS

Steps:

• Finely chop the artichokes and a handful of rocket. Mix together with the crumbled feta. Spoon the mixture into the pickled cherry peppers and serve.

PICKLED STUFFED CHERRY HOT PEPPERS

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. Wrap the prosciutto around your cubed cheese and place inside the cherry pepper. Continue with all the remaining peppers.
• 5. 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.
• 6. 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!