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Reviewed: Oct. 22, 2007

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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4 users found this review helpful

Reviewer:

Food Girl

	Cooking Level: Intermediate Living In: Wilkes Barre, Pennsylvania, USA
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Reviewed: Aug. 15, 2007

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!

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4 users found this review helpful

Reviewer:

Dawn Turlak

	Cooking Level: Expert Living In: Spring, Texas, USA
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Reviewed: Aug. 28, 2005

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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11 users found this review helpful

Reviewer:

Lisa


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Reviewed: Mar. 10, 2005

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.

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3 users found this review helpful

Reviewer:

KL1KX

	Cooking Level: Expert Home Town: Downingtown, Pennsylvania, USA Living In: Palmer, Alaska, USA
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Reviewed: Mar. 9, 2004

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.

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3 users found this review helpful

Reviewer:

JENN_77

	Cooking Level: Expert
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Reviewed: Oct. 12, 2003

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!

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14 users found this review helpful

Reviewer:

LOLA2663

	Cooking Level: Expert Living In: Saratoga, New York, USA
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Reviewed: Aug. 27, 2003

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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7 users found this review helpful

Reviewer:

A277387


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Reviewed: Aug. 27, 2003

Delicious and very spicy! The peppers I bought may have been small, but I had a lot of prosciutto and provolone leftover.

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12 users found this review helpful

Reviewer:

schmerna

	Cooking Level: Intermediate
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