Best 9 Marinated Cherry Peppers Stuffed With Capicola And Provolone Recipes

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Brighten up your appetizer spread with these vibrant Marinated Cherry Peppers Stuffed with Capicola and Provolone! These delightful treats are a symphony of flavors, textures, and colors. The tangy marinated cherry peppers provide a zesty kick, while the savory capicola and creamy provolone cheese create a harmonious balance. These stuffed peppers are not just visually appealing but also incredibly easy to make. Simply marinate the cherry peppers in a flavorful blend of vinegar, water, sugar, and spices, then stuff them with capicola and provolone. Bake them until the peppers are tender and the cheese is melted and gooey. Serve them as an appetizer or snack, and watch them disappear in no time!

Let's cook with our recipes!

MARINATED STUFFED CHERRY PEPPERS



Marinated Stuffed Cherry Peppers image

A quintessential antipasto. Kick it up a notch from a basic appetizer to a showstopper by seasoning the olive oil.

Provided by Brian Genest

Categories     Appetizers and Snacks     Antipasto Recipes

Time 5h30m

Yield 10

Number Of Ingredients 11

10 each cherry peppers
1 (7 ounce) package mozzarella cheese
5 slices prosciutto
2 cups olive oil
3 tablespoons grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh thyme
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon red pepper flakes

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.

Nutrition Facts : Calories 477.4 calories, Carbohydrate 3 g, Cholesterol 20.4 mg, Fat 49.1 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 9.1 g, Sodium 553.2 mg, Sugar 0.3 g

STUFFED MARINATED HOT RED CHERRY PEPPERS



Stuffed Marinated Hot Red Cherry Peppers image

Cheese and marjoram fillup marinated hot cherry peppers.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 14

Number Of Ingredients 9

14 hot red cherry peppers, cored and seeded, tops reserved
4 ounces young pecorino or provolone cheese, cut into 1/4 inch cubes
14 small sprigs fresh marjoram
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 garlic clove, minced
2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper
Crusty bread, for serving

Steps:

  • Stuff each pepper with cheese and a sprig of marjoram. Transfer stuffed pepper and pepper tops to a glass loaf pan.
  • Whisk oil, vinegar, garlic, salt, and pepper in a small bowl. Pour over peppers. Let marinate at room temperature 1 hour.
  • Preheat oven to 400 degrees. Place tops on peppers. Cook until cheese has melted and peppers are tender, 12 to 15 minutes. Let cool slightly. Serve with bread.

STUFFED CHERRY PEPPERS



Stuffed Cherry Peppers image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 16 stuffed peppers, 4 servings

Number Of Ingredients 7

8 (1/2-inch) cubes pepperoncino, crushed red pepper Italian table cheese, available in specialty cheese case, Asiago or pepato may be substituted
4 slices cappicola (hot Italian ham) cut in half
8 hot cherry peppers, tops cut off and seeds removed
2 slices Prosciutto di Parma
3 ounces herb and garlic spreadable cheese or goat cheese
1 rib celery, cut into 1/2-inch pieces
8 sweet peppers, tops removed and seeded

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.

MARINATED CHERRY PEPPERS STUFFED WITH CAPICOLA AND PROVOLONE



MARINATED CHERRY PEPPERS STUFFED WITH CAPICOLA AND PROVOLONE image

Categories     Pepper     Appetizer     No-Cook     Low Carb

Yield 16 pieces

Number Of Ingredients 8

1/2 pound aged provolone cheese in small squares
8 thin slices capicola or prosciutto
16 cherry peppers
Marinade:
1 cup extra virgin olive oil
1/4 cup red wine vinegar
1 teaspoon chopped or crushed garlic
1/2 cup chopped fresh herbs (rosemary, basil, thyme, marjoram, oregano, chives, etc.)

Steps:

  • Whisk marinade ingredients together in a glass bowl and set aside. With a sharp paring knife, remove stem and core of peppers Wrap each sqare of cheese with thin slice of meat. Carefully stuff in each pepper. Place in a shallow casserole dish or bowl. Cover with marinade and refrigerate overnight before serving.

PICKLED STUFFED CHERRY HOT PEPPERS



Pickled Stuffed Cherry Hot Peppers image

One day my hubby and I were at one of our local grocery stores which has a lot of nice things on their salad bar. I saw these and tried them and wow they were amazing but so expensive. So I took one home and took it a part and this is what I came up with. We grew Cherry Hot Peppers this year so that even made them cheaper!

Provided by Dana Ramsey

Categories     Cheese Appetizers

Time 20m

Number Of Ingredients 8

10 fresh hot cherry peppers
3 oz italian prosciutto
1 c extra virgin olive oil
3 large fresh garlic cloves, peeled and smashed
3 Tbsp balsamic vinegar, good quality
3 Tbsp apple cider vinegar or white vinegar
3 sprigs of fresh oregano
1 tsp kosher salt

Steps:

  • 1. Combine the oil, garlic, vinegars, oregano and salt in a small sauce pan. Bring to just a simmer and simmer for 2 minutes and turn off the heat. This will help the flavors marry. Set aside to cool.
  • 2. In the meantime take a small knife, cut the top off as you would a pumpkin. Remove the seeds by either using your knife or a small measuring spoon.
  • 3. Now cut a cube of provolone and a piece of the prosciutto to the size of your hot cherry pepper. This will most likely change for each pepper depending on their size and shape.
  • 4. Wrap the prosciutto around your cubed cheese and place inside the cherry pepper. Continue with all the remaining peppers.
  • 5. Place your stuffed peppers in a container which has a secrued lid. Pour the cooled vinegar and oil mixture over your peppers. If you do not have enough liquid you can always add additional olive oil. My peppers were a little small so I didn't have to add any liquid.
  • 6. Put the lid on and gently tip your container upside down af few times. Place in the frig for at least 24 hours the longer the better as the flavors will improve!

STUFFED MARINATED HOT RED CHERRY PEPPERS



Stuffed Marinated Hot Red Cherry Peppers image

Categories     Bread     Pepper     Marinate     Cherry

Yield makes 14; serves 7 as a first course

Number Of Ingredients 9

14 hot red cherry peppers, cored and seeded, tops reserved
4 ounces young pecorino or provolone cheese, cut into 1/4-inch cubes
14 small sprigs fresh marjoram
1/4 cup extra-virgin olive oil
2 tablespoons red-wine vinegar
1 garlic clove, minced
2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper
Crusty bread, for serving

Steps:

  • Stuff each pepper with cheese and a sprig of marjoram. Transfer the stuffed peppers and pepper tops to a glass loaf pan.
  • Whisk the oil, vinegar, garlic, salt, and pepper in a small bowl. Pour over the peppers. Let marinate at room temperature 1 hour.
  • Preheat the oven to 400°F. Place the tops on the peppers. Cook until the cheese has melted and the peppers are tender, 12 to 15 minutes. Let cool slightly. Serve with bread.

MARINATED STUFFED CHERRY PEPPERS



Marinated Stuffed Cherry Peppers image

I originally found this recipe here on recipezaar from CC. http://www.recipezaar.com/recipe/getrecipe.zsp?id=34555 After playing around with it I came up with this variation. Hope you enjoy!

Provided by teaganm

Categories     Lunch/Snacks

Time P14D

Yield 1 Jar, 45 serving(s)

Number Of Ingredients 13

1 lb prosciutto (1 lb sliced is ~37 slices)
1/2 lb provolone cheese (sliced ~ 1/2" thick)
2 lbs cherry peppers (~ 2 pt or 49 peppers)
1/2 gallon white vinegar
1 quart extra virgin olive oil
1 quart canola oil
1 small onion, thinly sliced
rosemary
bay leaf
dill weed
basil
chopped garlic
parmesan cheese

Steps:

  • Wash cherry peppers and place whole, stems intact, in 1 gallon jar.
  • Fill jar with white vinegar.
  • Let stand at least one week.
  • I've let them soak as long as 3 weeks.
  • You may need to add more vinegar to keep the jar full as the peppers soak it in.
  • The peppers will float, make sure to keep them covered.
  • After soaking for at least a week, pour out vinegar and rinse peppers in cool water.
  • Remove stems and seeds.
  • Expect to lose 3 or 4 peppers during soaking.
  • Cut provolone to the appropriate size to fill the peppers.
  • (~1/2" cube) Cut the Proscuitto slices in half.
  • Wrap the provolone with a 1/2 slice of Proscuitto (or 2 for larger peppers) and stuff into pepper.
  • Add some Olive Oil to the jar.
  • Add Onion, Rosemary, 2 or 3 Bay Leaves, Dill Weed, Basil and chopped Garlic to oil.
  • Place the peppers in the jar and fill the jar with 50% Olive Oil and 50% Canola Oil.
  • Top off the jar with a sprikle coating of Parmesan cheese.
  • Let soak a minimum of one week.
  • I let them soak and store them at room temperature.
  • You may want to refrigerate for longer shelf life.
  • (I've had shelf life in excess of one month) ENJOY!

Nutrition Facts : Calories 376.3, Fat 40, SaturatedFat 4.9, Cholesterol 3.5, Sodium 48.6, Carbohydrate 2.4, Fiber 0.3, Sugar 1.3, Protein 1.7

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

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

MARINATED STUFFED CHERRY PEPPERS



Marinated Stuffed Cherry Peppers image

Make and share this Marinated Stuffed Cherry Peppers recipe from Food.com.

Provided by CCinSC

Categories     Vegetable

Time P14D

Yield 1 Jar

Number Of Ingredients 6

cherry pepper
prosciutto
aged provolone cheese
white vinegar
olive oil
canola oil

Steps:

  • Wash cherry peppers and place whole, stems intact, in jar.
  • Fill jar with white vinegar.
  • Let stand for one week.
  • You may need to add more vinegar to keep the jar full as the peppers soak it in.
  • After one week, pour out vinegar and rinse peppers in cool water.
  • Remove stems and seeds.
  • Cut provolone to the appropriate size to fill the peppers.
  • Wrap provolone with a piece of proscuitto and stuff into pepper.
  • You may want to wear gloves during the stuffing process.
  • The peppers can burn your fingers.
  • Place stuffed peppers into jar and fill jar with 50% olive oil and 50% canola oil.
  • Refrigerate for one week, will keep for one month in the refrigerator.
  • Be sure you have a cold beverage on hand to cool the fire and enjoy!

Nutrition Facts :

Tips:

  • Select firm, ripe cherry peppers: Choose cherry peppers that are firm, plump, and have a deep red color. Avoid peppers that are bruised or have any soft spots.
  • Make a flavorful marinade: The marinade for the cherry peppers is made with olive oil, vinegar, garlic, oregano, and salt. You can adjust the flavors of the marinade to your liking, adding more garlic or oregano if you prefer.
  • Marinate the peppers overnight: The longer the peppers marinate, the more flavorful they will be. If you are short on time, you can marinate the peppers for at least 30 minutes, but overnight is best.
  • Stuff the peppers with capicola and provolone: Capicola and provolone are classic Italian ingredients that pair perfectly with the slightly spicy cherry peppers. You can also use other fillings, such as pepperoni, salami, or ham.
  • Bake the peppers until the cheese is melted and bubbly: The peppers should be baked for about 20 minutes, or until the cheese is melted and bubbly. You can also broil the peppers for a few minutes at the end to get a nice golden crust.

Conclusion:

Marinated cherry peppers stuffed with capicola and provolone are a delicious and easy appetizer that is perfect for parties or potlucks. They are also a great way to use up leftover cherry peppers. With their flavorful marinade, tender filling, and melted cheese, these peppers are sure to be a hit with everyone who tries them. So next time you are looking for a tasty and easy appetizer, give these marinated cherry peppers a try.

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