Pickled Stuffed Cherry Hot Peppers Food

HOT STUFFED CHERRY PEPPERS

Hot Stuffed Cherry Peppers image

This is a way of preserving the harvest of cherry peppers. They are first soaked in a brine of 1 part white vinegar to 3 parts cold water in a large glass or ceramic vessel for 3 weeks refrigerated. They are then cored and stuffed with a mixture of ground prosciutto and provolone, placed in clean canning jars, covered with vegetable oil. They do not need to be refrigerated. Perfect for antipasto.

Provided by Nani Lin2

Yield 1 Batch(es)

Number Of Ingredients 9

Ingredients

box of cherry peppers (about 5 pounds) green ones preferably
white vinegar
water
prosciutto ground into small pieces in food processor
hard aged provolone cheese grated
Italian seasoning
garlic powder
can of anchovies ground in food processor
vegetable oil

Steps:

Wash and stem the cherry peppers. Prepare the solution of vinegar and water. Pour over the pepper. Place peppers in a ceramic or glass bowl with a cover. Refrigerate for 3 weeks, make sure the peppers are completely covered. You may have extra vinegar and water solution - discard it after the peppers are covered. Chop the prosciutto into small pieces and grind in food processor into small pieces. Grate the provolone cheese. Chop the anchovies in food processor until pulverized. Mix these ingredients in large bowl with the Italian Seasoning and Garlic Powder. Moisten with the vegetable oil - set aside. Discard the vinegar solution and core and hull the peppers. Stuff the peppers with ground mixture, pressing down into the pepper. Do not overstuff. Place the peppers in clean canning jars and cover with vegetable oil. Seal the jars and store in cool place. Can be used immediately or within 6 months.

CHERRY PEPPER POPPERS

Cherry Pepper Poppers image

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

Provided by technician

Categories Appetizers and Snacks Antipasto Recipes

Time 1h25m

Yield 12

Number Of Ingredients 5

Ingredients

1 cup extra virgin olive oil
12 fresh cherry peppers
6 ounces sharp provolone cheese, cubed
6 ounces prosciutto, thinly sliced
1 teaspoon salt

Steps:

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.
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.

Nutrition Facts : Calories 278 calories, Carbohydrate 2.1 g, Cholesterol 22.3 mg, Fat 27 g, Protein 6.6 g, SaturatedFat 6.8 g, Sodium 592.6 mg, Sugar 0.1 g

CHERRY PEPPERS STUFFED WITH FETA

Cherry Peppers Stuffed With Feta image

These lovely round small peppers come in red, yellow and green, they are sweet but range in heat, from mild to medium hot, sold fresh or pickled they make a very flavourful appetizer, can be filled with almost anything, Delicious!!

Provided by Derf2440

Categories Lunch/Snacks

Time 15m

Yield 16 appetizers

Number Of Ingredients 7

Ingredients

8 sweet red cherry peppers (fresh or pickled)
1/3 cup crumbled feta cheese
1 tablespoon mayonnaise
3 tablespoons chopped black olives
3 tablespoons chopped green onions
1 tablespoon toasted pine nuts
1 dash cayenne pepper

Steps:

Cut red cherry peppers in half, vertically, leaving stem for presentation.
Remove seeds.
Drain well on paper towel.
In a small bowl combine all remaining ingredients and mix well.
Spoon filling into pepper halves.

PICKLED HOT CHERRY PEPPERS

Pickled Hot Cherry Peppers image

Quart-size jars work best for packing a lot of peppers. Use the pint-size jar to put up a small batch to serve over cheese.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 2 quart-size jars and 1 pint-size jar

Number Of Ingredients 8

Ingredients

2 pounds hot cherry peppers, washed well and dried
6 garlic cloves, halved
3 dried bay leaves
3/4 teaspoon whole black peppercorns
4 cups white-wine vinegar (at least 5 percent acidity)
1 1/3 cups water
1/4 cup sugar
1 1/2 teaspoons coarse salt

Steps:

Trim cherry pepper stems. Divide peppers, garlic, bay leaves, and peppercorns among 2 quart-size and 1 pint-size sterilized glass jars.
Bring vinegar, water, sugar, and salt to a simmer in a medium saucepan over medium heat. Cook until sugar dissolves. Pour hot pickling liquid over peppers, leaving 1/4-inch headspace at tops. Can in water bath for 15 minutes.

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