Hello!
I’m working on this post today while trying to come up with what to make for dinner. Staring at pictures of food doesn’t help me become any less hungry. Dustin and I made these stuffed cherry peppers the other day and I’m in the mood for them again.
Some of these cherry peppers don’t come packed with an overwhelming amount of heat, but the other day I ate one that actually made me start to sweat. Dustin then told me that I will begin craving that kind of heat now that I had that experience. At the time I thought it couldn’t be possible. My mouth was on FIRE! But he was right. I want another fiery ball of goodness!
Dustin and I enjoy these peppers so much that we added cherry peppers to our garden this year, and I cannot wait to try them.
We’ve been making these peppers for a long time now but only recently did we start making them where they’re ready to be eaten as soon as we finish preparing them. Usually we will marinade them in oil for a few days and then go to town on them, but it’s not the healthiest option, it’s messier, and – – let’s face it – – no one wants to wait that long for an appetizer. The plus side of packing them in oil for a few days is that it will significantly tone down the heat from the pepper, so I do recommend you giving this a try if you prefer your peppers with a bit less punch.
The cherry peppers are a great, easy, and super delicious recipe.
Time: About 20 Minutes
Ingredients:
- 8 cherry peppers
- 4 pieces of prosciutto
- 8 small cubes of extra sharp provolone
- 8 fresh basil leaves
- Kosher salt, to taste
- Black pepper, to taste
- Extra Virgin Olive Oil, for drizzling
Directions:
- Rinse, dry, and core the cherry peppers.
- Cut the 4 pieces of prosciutto in half, length-wise.
- Cut 8 bite-size cubes of provolone.
- Rinse and dry 8 fresh basil leaves.
- Roll 1 piece of prosciutto around 1 piece of provolone.
- Wrap 1 basil leaf around prosciutto.
- Stuff inside cherry pepper and place onto dish.
- Repeat until all of your cherry peppers are stuffed.
- Once they are all prepped and on a plate, lightly drizzle with Extra Virgin Olive Oil.
- Lightly sprinkle with salt and pepper.
- Voila! Your appetizer is done!
TIP: If you really want to dress these up a bit, you can always give them a light drizzle of Balsamic Glaze.
Below please find the step-by-step process with photos.
Rinse, dry, and core the cherry peppers.
Cut the 4 pieces of prosciutto in half, length-wise.
Cut 8 bite-size cubes of provolone.
Rinse and dry 8 fresh basil leaves.
Roll 1 piece of prosciutto around 1 piece of provolone.
Wrap 1 basil leaf around prosciutto.
Stuff inside cherry pepper and place onto dish.
Repeat until all of your cherry peppers are stuffed.
Once they are all prepped and on a plate, lightly drizzle with Extra Virgin Olive Oil.
Lightly sprinkle with salt and pepper.
Voila! Your appetizer is done!
