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Ingredients
- HOT STUFFED CHERRY PEPPERS:
- 8 cubes pepperoncino - (1/2") see * Note
- 4 slices cappicola (hot Italian ham) cut in half
- 8 hot cherry peppers tops cut off, and seeds removed
- SWEET STUFFED CHERRY PEPPERS:
- 2 slices Prosciutto di Parma
- 3 ounces herb and garlic spreadable cheese (or goat cheese)
- 1 celery rib cut 1/2" pieces
- 8 sweet peppers tops removed, and seeded
Preparation
Step 1
* Note: Crushed red pepper Italian table cheese, available in specialty cheese case. Asiago or pepato may be substituted.
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.
This recipe yields 16 stuffed peppers, 4 servings.
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