Stuffed Cherry Peppers
Stuffed with a flavorful mixture of breadcrumbs, cheese, prosciutto, and more, these pickled sweet cherry peppers make for a delicious and elegant dish. The combination of tangy peppers and savory ingredients creates a harmony of flavors that will leave your taste buds delighted. Perfect as an appetizer or side dish, these vibrant peppers are sure to impress your guests at any gathering.
— Constant Cookbook
Ingredients
- 1 1/2 jars (each 1 lb.) pickled sweet cherry
- peppers, drained
- 1 1/2 cups fresh bread crumbs
- 1/4 lb. provolone cheese, minced
- 2 oz. prosciutto, minced
- 1/4 cup pine nuts, chopped
- 3 Tbs. capers, rinsed, drained and chopped
- 4 to 5 Tbs. extra-virgin olive oil
- Salt and freshly ground pepper, to taste
Instructions
- Cut off the top from each pepper about one-third of the way down. Reserve the tops. Using a small spoon, scoop out and discard the seeds from the center of each pepper. Set the peppers aside.
- In a bowl, stir together the bread crumbs, cheese, prosciutto, pine nuts and capers. Add 3 Tbs. of the olive oil and stir. Continue to add olive oil until the mixture just holds together. Season with salt and pepper.
- Fill each pepper with some of the stuffing mixture, mounding it on the top. Top each stuffed pepper with a reserved top. Serves 6.
Comments
No comments found.