STUFFED CHERRY PEPPERS
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 16 stuffed peppers, 4 servings
Number Of Ingredients 7
Steps:
- For hot peppers: Wrap cheese cubes in half of one slice of hot ham. Stuff ham wrapped cheese cubes inside the cherry peppers and reset caps with a toothpick.
- For sweet cherry peppers: Spread each slice of prosciutto with a thin layer of herb and garlic cheese. Cut each slice of ham in four pieces, then wrap a piece of celery inside each strip of ham. Stuff the meat and cheese wrapped celery into each cherry pepper.
SPICY SAUSAGE CHERRY PEPPERS
Steps:
- Slice off the tops of 12 fresh cherry peppers; remove the seeds. Place the tops and bottoms on a baking sheet, drizzle witholive oil and broil until blistered, about 3 minutes; let cool. Combine 8 ounces Italian turkey sausage (casings removed), 14 cup each ricotta and chopped parsley, 2 tablespoons grated parmesan, 1 teaspoon grated lemon zest, 1 grated garlic clove, 12 teaspoon kosher salt and a few grinds of pepper. Stuff into the peppers and sprinkle with shredded mozzarella. Bake at 425 degrees F until cooked through, 10 to 12 minutes. Cover with the roasted tops.
HOT STUFFED CHERRY PEPPERS
Some like it hot, some not so hot! These little (about 2 1/2" x 1 1/2" high) red peppers are just right for medium hot. They look lovely on your plate. I served them with broccoli. cauliflower, browned potatoes and lamb chops. They also come as green cherry tomatoes and are great served as an appetizeer - perhaps only an inch across & an inch high - The green ones i found were hotter than the red!
Provided by Bergy
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the top off the peppers and remove the membranes and seeds.
- Sauté the onion, garlic and mushrooms on a non stick skillet (use a bit of oil if you wish but not necessary) about 4 minutes. Sprinkle in the oregano.
- Sprinkle with the Worcestershire sauce and remove.
- Stuff the peppers with this filling.
- Top with a tsp of cottage cheese (or other).
- Sprinkle with a little parsley.
- Bake for 30 minutes around 350°F and serve.
Nutrition Facts : Calories 54.6, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.3, Sodium 57.9, Carbohydrate 10.3, Fiber 1.7, Sugar 5.5, Protein 3.2
SAUSAGE-STUFFED CHERRY PEPPER POPPERS
These things are the best beer food ever. They're almost too easy to make.
Provided by Chef John
Categories Jalapeno Poppers
Time 45m
Yield 32
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 2 pie plates with aluminum foil.
- Pinch about 1/2 teaspoon sausage off and roll into a small oval shape. Stuff the sausage piece into a pepper. Repeat with remaining sausage and peppers.
- Drizzle 1 teaspoon olive oil into each foil-lined pie plate and divide the stuffed peppers into each one. Rotate the plates to roll and coat poppers in the oil.
- Roast poppers in the preheated oven until the sausage is cooked through and the poppers are very slightly dried out, about 20 minutes. Let cool before serving. Arrange onto a serving platter and sprinkle with parsley.
Nutrition Facts : Calories 52.5 calories, Carbohydrate 7.7 g, Cholesterol 2.8 mg, Fat 1.6 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 125 mg, Sugar 6.7 g
CHERRY PEPPER POPPERS
Lacking the cult status of ripe summer tomatoes or the esoteric cachet of watermelon radishes and purslane, peppers may be one of the season's least celebrated vegetables. Though their charms are many, my favorite is their stuffable shape. The heat of the cherry pepper varies from fiery to mellow, though the riper red ones tend to be sweeter and none are as spicy as the jalapeño. Arrange them on a platter for the cocktail hour. They are supple and jewel-like, and incredibly easy to make.
Provided by Melissa Clark
Categories finger foods, appetizer
Time 12h10m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Using a paring knife, trim tops off peppers and cut out their centers, including seeds and veins.
- In a quart jar (or one just large enough to hold the peppers), combine vinegars and salt, and stir well to dissolve salt. Add oil, herbs and garlic.
- Cut cheese into cubes just large enough to fit into peppers. Wrap cheese cubes in prosciutto and stuff into peppers. Drop stuffed peppers into jar. If dressing does not cover peppers, top off with more oil. Cover jar, shake well and refrigerate overnight before serving. Poppers will last about a week in refrigerator.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 35 grams, Carbohydrate 9 grams, Fat 50 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 1371 milligrams, Sugar 5 grams
SAUSAGE-STUFFED CHERRY PEPPER POPPERS
These things are the best beer food ever. They're almost too easy to make.
Provided by Chef John
Categories Jalapeno Poppers
Time 45m
Yield 32
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 2 pie plates with aluminum foil.
- Pinch about 1/2 teaspoon sausage off and roll into a small oval shape. Stuff the sausage piece into a pepper. Repeat with remaining sausage and peppers.
- Drizzle 1 teaspoon olive oil into each foil-lined pie plate and divide the stuffed peppers into each one. Rotate the plates to roll and coat poppers in the oil.
- Roast poppers in the preheated oven until the sausage is cooked through and the poppers are very slightly dried out, about 20 minutes. Let cool before serving. Arrange onto a serving platter and sprinkle with parsley.
Nutrition Facts : Calories 52.5 calories, Carbohydrate 7.7 g, Cholesterol 2.8 mg, Fat 1.6 g, Fiber 0.8 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 125 mg, Sugar 6.7 g
PEPPER POPPERS
These creamy stuffed jalapenos have some bite. They may be the most popular treats I make! My husband is always hinting that I should make a batch. -Lisa Byington, Johnson City, New York
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 2 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a large bowl, combine cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonfuls into each pepper half. Roll in bread crumbs., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, until cheese is melted and peppers are heated through, 15-20 minutes. Serve with sour cream, dip or dressing.
Nutrition Facts : Calories 94 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 167mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
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