:max_bytes(150000):strip_icc()/690576-cherry-pepper-poppers-Lori-4x3-1-0cd3d7fb0b4640308fdc354cd6535969.jpg)
Fresh Hot cherry peppers stuffed with prosciutto and provolone cheese then soaked in olive oil.
Ingredients
- 1 cup extra virgin olive oil
- 12 fresh cherry peppers
- 6 ounces sharp provolone cheese, cubed
- 6 ounces prosciutto, thinly sliced
- 1 teaspoon salt
Directions
Step 1
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.
Step 2
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 (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 278 | |
| % Daily Value * | |
| Total Fat27g | 35% |
| Saturated Fat7g | 34% |
| Cholesterol22mg | 7% |
| Sodium593mg | 26% |
| Total Carbohydrate2g | 1% |
| Total Sugars0g | |
| Protein7g | |
| Vitamin C25mg | 126% |
| Calcium111mg | 9% |
| Iron0mg | 2% |
| Potassium74mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
-
I wish everyone would try these!! I make them every week and keep them in the fridge to snack on whenever I want. Much cheaper to make them yourself than to purchase the premaid poppers at the store (in the jarred pepper isle). They go for $6 for 6 peppers. Delicios…so glad to see a recipe out there for these popper!!!
-
I wish everyone would try these!! I make them every week and keep them in the fridge to snack on whenever I want. Much cheaper to make them yourself than to purchase the premaid poppers at the store (in the jarred pepper isle). They go for $6 for 6 peppers. Delicios…so glad to see a recipe out there for these popper!!!
-
Delicious and very spicy! The peppers I bought may have been small, but I had a lot of prosciutto and provolone leftover.
-
Delicious and very spicy! The peppers I bought may have been small, but I had a lot of prosciutto and provolone leftover.
-
These were disgusting. We had already marinated some of our homegrown peppers in a vinegar based marinade and stuffed them as well. The ones in the vinegar based marinade were much better. The oil soaked peppers were nasty!
-
These were disgusting. We had already marinated some of our homegrown peppers in a vinegar based marinade and stuffed them as well. The ones in the vinegar based marinade were much better. The oil soaked peppers were nasty!
-
These were very good. Expensive, probably cost me around $13.00 to make (I used whole jar of peppers). For best results I find the peppers taste better at room temperature.
-
These were very good. Expensive, probably cost me around $13.00 to make (I used whole jar of peppers). For best results I find the peppers taste better at room temperature.
-
My husband always asks for these so I usually make a couple of jars at a time. We are originally from outside of Philadelphia where most pizza shoppes sell these. Now we are in Alaska and they are well, non-existent.
-
My husband always asks for these so I usually make a couple of jars at a time. We are originally from outside of Philadelphia where most pizza shoppes sell these. Now we are in Alaska and they are well, non-existent.
-
My family loves these peppers and when I came across the recipe, I couldn’t wait to make them. I made two large jars and then still had left over proscuitto and cheese so ran to get more peppers only to find they were sold out. I bought Hot Banana Peppers instead and stuffed them and all of them were a huge hit!!
-
I don’t know why you would need that much oil. I just drizzled a little oil on each pepper, then I baked them. They were good!
-
I don’t know why you would need that much oil. I just drizzled a little oil on each pepper, then I baked them. They were good!
-
I love these. I had a little trouble finding the cherry peppers but managed to get them at a big grocery store. I would suggest purchasing at least 18 medium sized peppers and have about 2 1/2 cups of oil for this recipe or use less Prosciutto and Provolone. I used regular olive oil instead of extra virgin olive oil because I prefer the milder taste. When refrigerating, the oil may get cloudy but comes back to normal at room temperature.
-
I love these. I had a little trouble finding the cherry peppers but managed to get them at a big grocery store. I would suggest purchasing at least 18 medium sized peppers and have about 2 1/2 cups of oil for this recipe or use less Prosciutto and Provolone. I used regular olive oil instead of extra virgin olive oil because I prefer the milder taste. When refrigerating, the oil may get cloudy but comes back to normal at room temperature.
-
These are the best! find the best cheese possible and enjoy! But be warned, they are addictive.
-
These are the best! find the best cheese possible and enjoy! But be warned, they are addictive.
-
I used hard salami and a little vinegar with the olive oil, I just like that combination. Also, just oil appeared to be a little much.
-
I used hard salami and a little vinegar with the olive oil, I just like that combination. Also, just oil appeared to be a little much.
-
My way is much tastier. After removing the seeds and ribs, boil the peppers cut side down in about 1/4 inch of red wine for 8-10 minutes. Stuff with prosciutto and Monterey Jack. No salt or olive oil or very little. You can dash a bit of Italian dressing on each if you would like. Can be served warm, at room temp or cold. ENJOY!!!
-
My way is much tastier. After removing the seeds and ribs, boil the peppers cut side down in about 1/4 inch of red wine for 8-10 minutes. Stuff with prosciutto and Monterey Jack. No salt or olive oil or very little. You can dash a bit of Italian dressing on each if you would like. Can be served warm, at room temp or cold. ENJOY!!!
-
They were good but the problem is left overs….when you put them in the fridge, the oil solidifies and then it becomes nasty. I think adding some white vinegar will help.
-
They were good but the problem is left overs….when you put them in the fridge, the oil solidifies and then it becomes nasty. I think adding some white vinegar will help.
-
these are delicious! I made w/ hard salami instead of prosciutto-much tastier! Also, because I made a huge jar, I rotated the jar every day so the olive oil didn’t have time to solidify. Also added some vinegar to the jar for even more flavor.
-
these are delicious! I made w/ hard salami instead of prosciutto-much tastier! Also, because I made a huge jar, I rotated the jar every day so the olive oil didn’t have time to solidify. Also added some vinegar to the jar for even more flavor.
-
This wa so good that my future husband wants me to make it again for xmas eve
-
This wa so good that my future husband wants me to make it again for xmas eve
-
Hate to do this but I thought this recipe was missing a step. Loved the concept though. So I skipped the soaking part, placed them on a cookie sheet, drizzled them with the olive oil and sprinkled them with basil and thyme and broiled them just till cheese is melted and skin starts to brown! Mmmm
-
Hate to do this but I thought this recipe was missing a step. Loved the concept though. So I skipped the soaking part, placed them on a cookie sheet, drizzled them with the olive oil and sprinkled them with basil and thyme and broiled them just till cheese is melted and skin starts to brown! Mmmm
-
Great recipe,I’ve been buying these for years, BJ’s has best price, I planted 6 cherry pepper plants.Have you tried canning them I dont know if they will get mushey or not???
-
Great recipe,I’ve been buying these for years, BJ’s has best price, I planted 6 cherry pepper plants.Have you tried canning them I dont know if they will get mushey or not???
-
took smoked cooked Snook (that is a Florida Fish)and stuffed it and the cheese. What a trip that was with the flavors.
-
took smoked cooked Snook (that is a Florida Fish)and stuffed it and the cheese. What a trip that was with the flavors.
-
I had a surplus of t hese cherry peppers in the yard and never grew them before and found this recipe. Had 40 people over the house for a Sunday brunch and at the last minute (night before) we decided to use a few dozen cherry peppers and marinated them overnight.
A few changes I made: 1st I added some herbs to the oil and I always use a TOP QUALITY EVOO (that’s key as the oil becomes more of a sauce/flavor). I added marjoram, basil, thyme, etc.
Then the next morning I took them out of the jars and placed them into casserole pan and broiled them until the cheese and tops got slightly charred.. The first guest asked me “what are these” I told him “Italian Cherry Poppers…like jalapeno popper but different pepper and stuffing”
10 minutes later about 30 peppers were all gone! We didn’t think anyone would eat them! But they are MUCH BETTER broiled 10 minutes … i’m not a fan of straight out of the jar as much -
I had a surplus of t hese cherry peppers in the yard and never grew them before and found this recipe. Had 40 people over the house for a Sunday brunch and at the last minute (night before) we decided to use a few dozen cherry peppers and marinated them overnight.
A few changes I made: 1st I added some herbs to the oil and I always use a TOP QUALITY EVOO (that’s key as the oil becomes more of a sauce/flavor). I added marjoram, basil, thyme, etc.
Then the next morning I took them out of the jars and placed them into casserole pan and broiled them until the cheese and tops got slightly charred.. The first guest asked me “what are these” I told him “Italian Cherry Poppers…like jalapeno popper but different pepper and stuffing”
10 minutes later about 30 peppers were all gone! We didn’t think anyone would eat them! But they are MUCH BETTER broiled 10 minutes … i’m not a fan of straight out of the jar as much -
Inverted cheese/ham.
-
Inverted cheese/ham.
-
Very easy recipe to follow. The stuffed peppers turned out amazing.
-
Very easy recipe to follow. The stuffed peppers turned out amazing.
-
Covering the peppers in olive oil is a preservation technique which is why so much is needed. Normally you let these peppers sit in the oil for two weeks for optimal results but still delicious with a short run.
-
Covering the peppers in olive oil is a preservation technique which is why so much is needed. Normally you let these peppers sit in the oil for two weeks for optimal results but still delicious with a short run.
-
This is a great base recipe for deli style cherry poppers. I par-cook the seeded peppers in the microwave for a minute or two before cooling them and stuffing them. Be aware that the peppers will continue to soften as they cool off so don’t overdo the par-cook. We just like ours not as crunchy. I made one batch with just evoo and one batch with evoo and a little bit of Italian seasoning mixed in with the oil. We liked the seasoned batch better but both were great. Tip: do not discard the oil when the peppers are gone, refrigerate the leftover oil and use it for cooking.
-
This is a great base recipe for deli style cherry poppers. I par-cook the seeded peppers in the microwave for a minute or two before cooling them and stuffing them. Be aware that the peppers will continue to soften as they cool off so don’t overdo the par-cook. We just like ours not as crunchy. I made one batch with just evoo and one batch with evoo and a little bit of Italian seasoning mixed in with the oil. We liked the seasoned batch better but both were great. Tip: do not discard the oil when the peppers are gone, refrigerate the leftover oil and use it for cooking.
:max_bytes(150000):strip_icc()/7642277_WatermelonfetaSaladBitesNicole2x1-a780f38abca7428ba4a503dd0f7c3bbc.jpg)
:max_bytes(150000):strip_icc()/7852417_Sausage-Pigs-In-A-Blanket_SoupLovingNicole_2x1-fd7cbc02d44e4116b9a9eb999b3e446a.jpg)
:max_bytes(150000):strip_icc()/7749988_Corn-Ribs_Chef-John_2x1-b17bf31c39cd479690d1ff07b10bbbd0.jpg)
:max_bytes(150000):strip_icc()/7505113_Bruschetta-with-Mozzarella_lutzflcat_2x1-2e51e49057c141f5bcefa2fca2577420.jpg)
:max_bytes(150000):strip_icc()/8532983_Tex-Mex-Pork-Crescent-Roll-Squares_Bibi_2x1-b87e5a1d6499462eb8a81a14e3672a81.jpg)
Leave feedback about this