Recipe by technician
"Fresh Hot cherry peppers stuffed with prosciutto and provolone cheese then soaked in olive oil."
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extra virgin olive oil
fresh cherry peppers
sharp provolone cheese, cubed
prosciutto, thinly sliced
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!!
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!
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 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!
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.
Delicious and very spicy! The peppers I bought may have been small, but I had a lot of prosciutto and provolone leftover.
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 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!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Cherry Pepper Poppers
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 243
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