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.
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source by allrecipe
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- by: A277387
- 22 years ago
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!!!
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- by: A277387
- 22 years ago
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!!!
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- by: Cookdap Member
- 19 years ago
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!!
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- by: Food Girl
- 17 years ago
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.
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- by: Food Girl
- 17 years ago
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.
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- by: Butiloveyou69
- 15 years ago
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!!!
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- by: Butiloveyou69
- 15 years ago
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!!!
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- by: Wendyk
- 12 years ago
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
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- by: Wendyk
- 12 years ago
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
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- by: Cookdap Member
- 8 years ago
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 -
- by: Frank Risalvato
- 8 years ago
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 -
- by: Cookdap Member
- 10 months ago
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.
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- by: Carol
- 10 months ago
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.
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