Deli Style Stuffed Cherry Peppers

The leftover oil is great for dipping bread

The leftover oil is great for dipping bread

Here is how to make this tasty appetizer on so many deli bars.

Stuffed Cherry Peppers

  • 8-12 hot cherry peppers
  • 4-5 slices provolone cheese
  • Prosciutto
  • Dried oregano
  • Extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 2 garlic cloves

Remove tops and core from each pepper. Bring a pot of salted water to a high boil and blanch peppers for 30 seconds. Immediately drain into an ice bath. When cool to touch shape a piece of cheese to fit inside a pepper, wrap it with prosciutto and stuff inside. If there is more room add more meat. Repeat with all peppers. In a glass jar place garlic, vinegar and oregano. Add a little oil and mix well. Add cherry peppers meat up then cover in olive oil. Seal and place in refrigerator for 1 day before serving. Will keep for a month in refrigerator.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Appetizers, Food, Italian, Recipes and tagged , , , . Bookmark the permalink.

3 Responses to Deli Style Stuffed Cherry Peppers

  1. Mr. Militant Negro says:

    Reblogged this on The Militant Negro™.

  2. Eva Taylor says:

    These look like the perfect addition to our tapas repertoire. Stay tuned for Memories of Spain 2016!

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