Cherry Pepper Poppers

Name: Cherry Pepper Poppers
Total time: 12 h 10 min
Yield: 4 to 6 servings
Cuisine: american
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

By Melissa Clark

Total Time: 10 minutes plus overnight marinating
Rating: 4(35)
Comments: Read comments

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.

Featured in: Fit to Be Stuffed

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Ingredients

Yield:4 to 6 servings

12cherry peppers, a mix of red and green is nice
2tablespoons balsamic vinegar
2tablespoons red or white wine vinegar
1teaspoon kosher salt
1cup extra virgin olive oil, more if needed
2sprigs basil
2sprigs rosemary
2garlic cloves, smashed
½pound cheese such as provolone, fresh mozzarella or Gorgonzola, or a combination
½pound thinly sliced prosciutto

Ingredient Substitution Guide

Preparation

Step 1
Using a paring knife, trim tops off peppers and cut out their centers, including seeds and veins.
Step 2
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.
Step 3
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.

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Ratings

4 out of 5

35 user ratings

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Comments

Julie6 years ago

These peppers never became even close to soft. Even after more than a week they are still crisp. I think they need a lot more vinegar to really pickle.

Elizabeth Armstrong4 years ago

Adjusted things based on what I had on hand—used those little multi-colored‘snacking peppers’ instead of cherry peppers. Rather than attempting to stuff cubes cheese into horn-shaped peppers, I mashed fresh mozzarella and goat cheese together, plus some chopped fresh basil. Skipped the prosciutto. Shockingly, I had run out of balsamic vinegar;used a mix of malt and white wine and vinegars. Upped the vinegars and evoo to fill the jar. A hit with my husband (the intended audience).

Rebekah1 year ago

What brand of cherry peppers do people recommend? I can get cento pretty easily but I find that compared to the deli bought poppers the centos are super hot and the peppers themselves are thin not plump. I wonder where the delis buy theirs as they are plump not too hot and usually all green, ideas?

Elizabeth Armstrong4 years ago

Keith6 years ago

My peppers came out yielding but still with a nice snap--like my nevermind. The total effect was pleasant, and company liked them, but they're certainly a side dish--like my nevermind.

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