Best 6 Cherry Pepper Poppers Recipes

CHERRY BOMB POPPERS WITH MAPLE BACON

Steps:

• Fry the bacon strips until crispy, and then drain on paper towels. Mix together with the cream cheese and Cheddar in a mixing bowl.
• Pour about 1 inch of oil into a frying pan and heat to 350 degrees F over medium-high heat. Stuff the cheese and bacon mixture into the peppers using a piping bag. Create a dipping station with the eggs, flour and breadcrumbs. Dredge the cherry peppers in the flour, roll in the eggs, and then roll in the breadcrumbs.
• Fry until golden brown, flipping sides. Let drain on a wire rack.

STUFFED CHERRY PEPPERS

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.

CHERRY PEPPER POPPERS

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.

MARINATED STUFFED CHERRY PEPPERS

Steps:

• Core out peppers by cutting a circle, at an inward angle, around the stem. Remove tops and scoop seeds and membranes out, like a tiny pumpkin.
• Cut thumbnail-size cubes of mozzarella, varying size a little bit to fit each pepper. Cut prosciutto slices in half. Wrap each half around mozzarella cubes and stuff into the open peppers.
• Pour olive oil into a jar or lidded container. Stir in Parmesan cheese, garlic, oregano, thyme, salt, black pepper, and red pepper. Whisk together well.
• Add peppers to the oil mixture and seal the lid. Let marinate for 5 to 6 hours. Serve straight out of the jar.

PICKLED HOT CHERRY PEPPERS

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.

CHERRY PEPPER POPPERS

Steps:

• Slice the tops off of the cherry peppers and carefully remove the seeds.
• Keep the peppers whole.
• Wrap a cube of the cheese with procuitto and stuff it into the pepper.
• If there is still room in the pepper, stuff in more proscuitto.
• Repeat with remaining peppers.
• Place all of the peppers into a jar.
• A 1 quart jar usually works.
• Sprinkle salt over peppers.
• Pour in olive oil to cover all of the peppers.
• Cover and let sit on counter top for 1 hour, then refrigerate.
• I usually let them chill for at least 5 days.