Best 5 Pepper Shooters Recipes

Are you looking for a fun and delicious appetizer that is sure to impress your guests? Look no further than these Pepper Shooters. These bite-sized treats are made with fresh bell peppers, cream cheese, and your favorite toppings, and they are sure to be a hit at any party or gathering.

In this article, you'll find three different recipes for Pepper Shooters, so you can find the perfect one to suit your taste. The first recipe is for a classic Pepper Shooter, made with cream cheese, sour cream, and chives. The second recipe is for a Spicy Pepper Shooter, made with cream cheese, hot sauce, and jalapeños. The third recipe is for a Veggie Pepper Shooter, made with cream cheese, vegetables, and herbs.

No matter which recipe you choose, you're sure to enjoy these delicious and festive treats. So gather your ingredients and get ready to make some Pepper Shooters!

Here are our top 5 tried and tested recipes!

CHERRY PEPPER POPPERS

Cherry Pepper Poppers image

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

Ingredients

12 cherry peppers, a mix of red and green is nice
2 tablespoons balsamic vinegar
2 tablespoons red or white wine vinegar
1 teaspoon kosher salt
1 cup extra virgin olive oil, more if needed
2 sprigs basil
2 sprigs rosemary
2 garlic cloves, smashed
1/2 pound cheese such as provolone, fresh mozzarella or Gorgonzola, or a combination
1/2 pound thinly sliced prosciutto

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

CHERRY PEPPER SHOOTERS

Cherry Pepper Shooters image

I tried these in an Italian Deli.Some people use mozzarella, or even pepper jack cheese. I prefer parmesan.

Provided by Leslie O

Categories Pork

Time 30m

Yield 6-9 serving(s)

Number Of Ingredients 4

Ingredients

1 (16 ounce) jar cherry peppers (I like them hot but you can buy the sweet peppers too)
1 (8 ounce) package provolone cheese
1/4-1/2 lb prosciutto ham, cut very thin
olive oil (Use enough to fill the jar after the peppers are done)

Steps:

Clean peppers by cutting the pepper around the stem (like you would a pumpkin), and cleaning out the seeds.
Cut cheese in small squares.
Wrap small strips of ham around diced cheese cubes.
Place each cube into a pepper.
Place finished peppers into the jar (be sure to drain the jar of all liquid first).
Pour olive oil over peppers enough to cover.
Refrigerate.

Nutrition Facts : Calories 162.9, Fat 10.4, SaturatedFat 6.5, Cholesterol 26.1, Sodium 337.9, Carbohydrate 7.5, Fiber 1.1, Sugar 4.2, Protein 11.1

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

DOCTOR PEPPER SHOT

Doctor Pepper Shot image

Provided by Food Network

Time 5m

Number Of Ingredients 5

Ingredients

1 cold mug (must be a mug)
1 lager beer
1 shot glass
1 shot Amaretto
1/4 shot of 151 Rum

Steps:

Fill mug with beer. Fill shot glass 3/4 full with Amaretto. Top with rum. Place shot glass and contents into beer. Enjoy.

ROASTED RED PEPPER SOUP SHOTS

Roasted Red Pepper Soup Shots image

Provided by Bon Appétit Test Kitchen

Categories Soup/Stew Appetizer No-Cook Cocktail Party Low Cal Bell Pepper Healthy Low Cholesterol Vegan Party Bon Appétit Kidney Friendly Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 cups

Number Of Ingredients 7

Ingredients

16-ounce jar fire-roasted red peppers with their juices
1 tablespoon Sherry vinegar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
Garnish:
parsley, olive oil, minced bell peppers, toasted coriander seeds, caper berries, feta, or minced hard-boiled egg

Steps:

Purée one 16-ounce jar fire-roasted red peppers with their juices, 1 tablespoon Sherry vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a blender on high speed until very smooth, about 1 minute. With motor running, gradually add 1/4 cup extra-virgin olive oil. Season to taste with salt, pepper, and more vinegar, if desired. DO AHEAD: Soup can be made 1 day ahead. Cover; chill.
Divide soup among small cups or shot glasses. Garnish with parsley, olive oil, minced bell peppers, toasted coriander seeds, caper berries, feta, or minced hard-boiled egg.

Tips:

Choose the right peppers: Use a variety of peppers to create different levels of heat and flavor. Some popular choices include jalapeños, serranos, habaneros, and cayenne peppers. If you are new to cooking with peppers, start with a milder variety and work your way up to hotter ones.
Prepare the peppers properly: Before using peppers, remove the stems and seeds. This will help to reduce the heat and make the peppers easier to digest. You can also roast the peppers before using them to add a smoky flavor.
Use fresh ingredients: Fresh ingredients will give your pepper shooters the best flavor. Look for ripe, brightly colored peppers and fresh herbs. Avoid using wilted or bruised ingredients.
Balance the flavors: Pepper shooters should have a balance of heat, sweetness, and acidity. Use a variety of ingredients to create a complex flavor profile. For example, you might add honey or agave nectar to sweeten the shooters, and lime juice or vinegar to add acidity.
Garnish the shooters: Garnish the pepper shooters with fresh herbs, lime wedges, or a sprinkle of chili powder. This will add a pop of color and flavor to the shooters.

Conclusion:

Pepper shooters are a delicious and easy-to-make appetizer that is perfect for any party or gathering. With a variety of flavors and heat levels to choose from, there is a pepper shooter recipe for everyone. So next time you are looking for a fun and flavorful appetizer, give pepper shooters a try.