Stuffed Cherry Peppers with Prosciutto and Provolone

by

Stuffed Cherry Peppers with Prosciutto and Provolone

Serves: 8–10 (makes about 20 stuffed peppers)

Prep Time: 25 minutes

Marinating Time: 24 hours (optional but highly recommended)

Total Time: ~30 minutes active

🧀 Ingredients

  • 20 cherry peppers (mild or hot, jarred in brine or fresh)
  • 6 oz provolone cheese, cut into small cubes
  • 4 oz prosciutto, sliced thin and cut into strips
  • ¾ cup olive oil
  • ¼ cup red wine vinegar
  • 2 cloves garlic, thinly sliced
  • 1 tsp dried oregano
  • ½ tsp crushed red pepper flakes(optional, for heat)
  • Fresh parsley, chopped (for garnish)

🔥 Instructions

1. Prepare the peppers

  • If using jarred cherry peppers, drain them and pat dry with paper towels.
  • Slice off the tops and carefully remove the seeds and membranes (they can be spicy, so wear gloves if needed).
  • If using fresh cherry peppers, blanch them in boiling water for 2–3 minutes, then transfer to ice water to cool. Drain well before stuffing.

2. Stuff the peppers

  • Cut provolone into cubes small enough to fit inside each pepper.
  • Wrap each cube of provolone with a small strip of prosciutto.
  • Gently stuff the wrapped cheese into each pepper until snug but not bursting.

3. Marinate

  • Place stuffed peppers in a glass jar or shallow dish.
  • In a small bowl, whisk together olive oil, red wine vinegar, garlic slices, oregano, and red pepper flakes.
  • Pour this marinade over the peppers, ensuring they’re well coated.
  • Cover and refrigerate for at least 2 hours, ideally overnight to allow flavors to meld.

4. Serve

  • Bring to room temperature before serving.
  • Garnish with fresh parsley and a drizzle of the marinade oil.

🍽️ Serving Suggestions

  • Serve as part of an antipasto platter with cured meats, olives, and crusty bread.
  • Perfect alongside a glass of Chiantior Prosecco.
  • Great for picnics, holiday spreads, or snacking straight from the jar!

💡 Tips & Variations

  • For a milder version, use sweet cherry peppers or peppadews.
  • Try smoked provolone or fontina for a richer flavor.
  • If you prefer a more tangy kick, add a bit more vinegar or a splash of brine from the pepper jar.
  • These will keep in the fridge for up to 7 days (stored in oil and sealed).

Leave a Comment