Cherry Pepper Poppers

Cherry Pepper Poppers

"Fresh Hot cherry peppers stuffed with prosciutto and provolone cheese then soaked in olive oil."
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Ingredients

1 h 25 m servings 278 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 27 g
  • 42%
  • Carbs:
  • 2.1g
  • < 1%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 593 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  • Prep

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  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.
  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.

Reviews

Read all reviews 17
  1. 19 Ratings

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Most helpful positive review

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 pepper...

Most helpful critical review

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...

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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...

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 pepper...

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...

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...

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...

These are the best! find the best cheese possible and enjoy! But be warned, they are addictive.

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