Stuffed Cherry Peppers With Prosciutto and Provolone
Stuffed Cherry Peppers with Prosciutto and Provolone are a bold and irresistible bite that combines heat, creaminess, and savory depth in one elegant appetizer.
The crisp, fiery snap of fresh cherry peppers is balanced by the silky saltiness of prosciutto and the rich, sharp creaminess of aged provolone. Marinated in olive oil, garlic, red wine vinegar, and Italian herbs, these little gems absorb layers of flavor that intensify over time, making them even better after resting.
This recipe is a celebration of contrasts—spicy yet smooth, rustic yet refined. The peppers bring vibrancy and excitement, while the cheese and cured meat provide indulgence and balance. Served cold from the fridge or at room temperature, they’re the kind of appetizer that feels just as at home on an Italian antipasto platter as they do at a casual gathering. Each bite bursts with flavor, offering a taste of tradition with plenty of room for creativity and personal twists.
Why People Will Love Stuffed Cherry Peppers with Prosciutto and Provolone:
Bold Flavor in Every Bite – The natural heat of cherry peppers creates an exciting base that wakes up the palate.
Creamy & Sharp Contrast – Aged provolone adds richness and a tangy depth that perfectly balances the spice.
Savory Indulgence – Thin slices of prosciutto bring saltiness and melt-in-your-mouth texture that enhances every bite.
Marinated Perfection – Garlic, vinegar, herbs, and olive oil infuse the peppers over time, making the flavors more complex and irresistible.
Versatile Dish – Works beautifully as an appetizer, antipasto platter addition, or even as a side dish with grilled meats.
Pairs with Drinks Effortlessly – Their bold yet balanced flavors complement wine, cocktails, or even a simple spritz, making them ideal for gatherings.
Better with Time – The longer they marinate, the richer and more layered the taste becomes, rewarding both patience and anticipation.
Crowd-Pleaser – Bite-sized, colorful, and packed with flavor, they’re the kind of appetizer that disappears quickly at any table.
Authentic Italian Spirit – They capture the essence of rustic Italian antipasti—simple ingredients transformed into something elegant and unforgettable.
Key Ingredients
Cherry Peppers – Small, vibrant, and naturally spicy, they provide the perfect vessel for stuffing while delivering a fiery kick that makes each bite exciting.
Aged Sharp Provolone – Bold, tangy, and creamy, this cheese adds depth and richness, balancing the heat of the peppers with savory indulgence.
Prosciutto – Thinly sliced and delicately salty, prosciutto wraps around the cheese to add a luxurious, melt-in-the-mouth savoriness.
Garlic Cloves – Left whole in the marinade, garlic slowly infuses the oil and peppers with a warm, aromatic intensity.
Red Wine Vinegar – Sharp and slightly fruity, it lifts the flavors, cutting through the richness of cheese and meat with a tangy note.
Extra Virgin Olive Oil – Silky and robust, it acts as both a preserver and flavor carrier, ensuring every pepper is coated and infused with Mediterranean essence.
Italian Spice Blend – A mix of dried herbs such as oregano, basil, and thyme adds an earthy, aromatic backbone that enhances the overall profile.
Expert Tips:
Choose the Right Peppers – Look for firm, fresh cherry peppers with glossy skin. Softer peppers won’t hold the stuffing as well and may collapse during marination.
Control the Heat – If you want to reduce spiciness, soak the hollowed peppers in cold salted water or vinegar for 30 minutes before stuffing. This mellows their heat without losing flavor.
Balance the Fillings – Cut provolone into snug cubes that fit inside the peppers, and wrap them tightly with prosciutto. This ensures the filling stays centered and doesn’t fall apart during marination.
Layer for Maximum Flavor – When packing peppers into jars or containers, layer them with garlic cloves and sprinkle spices evenly. This allows the seasonings to infuse every pepper instead of sitting only on top.
Oil Quality Matters – Use a good extra virgin olive oil. Since the oil becomes part of the flavor profile, the quality directly affects the overall taste.
Let Them Marinate Properly – The magic happens in the fridge. Wait at least 24 hours before serving, though 48 hours will yield even deeper, more developed flavors.
Serve at Room Temperature – Remove peppers from the fridge 20–30 minutes before eating. Cold oil can dull flavors and make the peppers feel heavy, while room temperature brings out the balance of heat, tang, and richness.
Reuse the Marinade – Don’t discard the leftover oil—it’s infused with garlic, spices, and pepper essence. Use it as a dip for bread, a drizzle over grilled vegetables, or a base for salad dressings.
Experiment with Variations – Swap provolone for mozzarella, goat cheese, or fontina; replace prosciutto with pancetta or smoked ham. Each variation offers a new flavor dimension while keeping the recipe true to its roots.
Stuffed Cherry Peppers With Prosciutto and Provolone
Ingredients:
12 whole Fresh Cherry Peppers
6 ounces, fluid Aged Sharp Provolone
6 ounces, fluid Prosciutto, Thinly Slice
2 whole Large Cloves Of Garlic
1 teaspoon Kosher Salt
1 teaspoon Favorite Italian Spice Blend
2 Tablespoons Red Wine Vinegar
1 cup Extra Virgin Olive Oil
Instructions:
Wash your peppers. Use fresh peppers if you can find them. I used our homegrown ones which was exciting!
Cut the tops off the peppers and scoop out the seeds and core. Make sure to wash your hands after this step. The seeds and core are very hot!
Cut the provolone into chunks that will fit nicely inside your hollowed out peppers. Wrap each chunk with some prosciutto. Place prosciutto wrapped provolone inside your peppers. If there is any space left in the peppers, stuff more prosciutto in!
Put the stuffed peppers into one large container or 2 smaller containers. I like to use glass jars. Throw in the garlic cloves whole. Sprinkle the salt and Italian spice blend over the peppers. Add the vinegar.
Pour enough extra virgin olive oil over the peppers so they are covered.
Tightly put the lid on them and put them in the fridge for at least 24 hours…be patient.
Bring up to room temperature and enjoy! These are so delicious.
These will keep for about a week in the fridge. However… we never have them that long!
Important Notes When Making Stuffed Cherry Peppers with Prosciutto and Provolone:
Handling Peppers Safely – Cherry peppers can be quite spicy. Always wash your hands thoroughly after coring and seeding them, or better yet, wear gloves. Avoid touching your eyes or face to prevent irritation.
Size Consistency – Try to use peppers of similar size. This ensures even marination, uniform flavor absorption, and consistent presentation when serving.
Proper Stuffing Technique – Don’t overstuff the peppers. While it’s tempting to pack in extra cheese or prosciutto, leaving just enough space ensures the fillings stay intact during marination and don’t burst out.
Full Oil Coverage is Crucial – Always cover the peppers completely with extra virgin olive oil. Exposure to air can cause uneven marination and shorten shelf life, while the oil acts as both a flavor carrier and natural preservative.
Marination Time Matters – While you can enjoy them within a few hours, the peppers truly develop their signature balance of heat, tang, and savoriness after at least 24 hours. For the richest flavor, wait 48 hours.
Container Choice – Glass jars or non-reactive containers (like ceramic) are best. Avoid using metal containers, as vinegar and oil can react with them and alter the flavor.
Storage Life – These peppers will keep for up to a week in the refrigerator, but their texture and flavor are at their peak within the first 3–4 days.
Serving Temperature – Bring them to room temperature before serving. Cold oil can coat the tongue and mute flavors, while room-temperature peppers taste fuller and more vibrant.
Repurpose the Marinade – The leftover garlic- and herb-infused oil is liquid gold. Use it as a dip for crusty bread, drizzle it over roasted vegetables, or whisk it into a vinaigrette.
Customizing Flavors – Feel free to adjust seasoning to taste. More garlic intensifies the bite, extra herbs boost the aroma, and a drizzle of balsamic adds sweetness and complexity.
How to Enjoy Stuffed Cherry Peppers with Prosciutto and Provolone
Serve at the Right Temperature
Always bring the peppers to room temperature before serving. This allows the olive oil to loosen up and the flavors of garlic, vinegar, and spices to fully express themselves.
As an Elegant Appetizer
Arrange them on a charcuterie board alongside olives, marinated artichokes, cheeses, and cured meats. Their vibrant red color makes them a visual highlight as well as a flavor-packed bite.
Pair with Bread and Wine
Serve with crusty Italian bread to soak up the infused olive oil. Pair with a crisp white wine (like Pinot Grigio) or a light red (like Chianti) to complement the balance of spice, tang, and richness.
With a Main Course
Use them as a zesty side dish to roasted meats, grilled chicken, or seafood. Their heat and acidity cut beautifully through rich entrées.
Creative Salad Addition
Slice the stuffed peppers and toss them into a mixed green salad or pasta salad for bursts of heat, creaminess, and savory flavor.
Enjoy the Infused Oil
Don’t forget the leftover oil—it’s full of flavor. Drizzle it over roasted vegetables, use it as a dip for bread, or whisk it into a vinaigrette for an Italian-inspired dressing.
Perfect for Entertaining
Present them in glass jars or small bowls as part of an antipasto spread. They can be prepared ahead, so they’re stress-free when hosting.
For a Bold Snack
Enjoy them on their own, straight from the jar, as a quick bite that delivers spice, creaminess, and savoriness in one mouthful.
Transform into a Gourmet Twist
Chop leftover stuffed peppers and use them as a topping for homemade pizza, stirred into pasta, or even layered in a sandwich or panini for a burst of flavor.
Nutrition Information:
YIELDS: 12 | SERVING SIZE: 1
Calories: 230 | Total Fat: 21g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 25mg | Sodium: 400mg | Total Carbohydrates: 3g | Dietary Fiber: 1g | Sugars: 1g | Protein: 7g
Frequently Asked Questions:
Can I use other types of peppers instead of cherry peppers for this recipe?
While cherry peppers work best for this recipe due to their size and flavor, you can experiment with other small to medium-sized peppers like jalapeños or mini sweet peppers.
Just keep in mind that the level of heat and flavor may vary.
How long does it take to prepare and assemble these stuffed cherry peppers?
The preparation time for this recipe depends on your familiarity with the process and the number of peppers you’re stuffing.
On average, it takes about 20-30 minutes to wash, hollow, stuff, and assemble the peppers.
Can I substitute the aged sharp provolone with another type of cheese?
Absolutely! Feel free to substitute the provolone with other cheeses that melt well and complement the flavors of prosciutto and peppers.
Mozzarella, fontina, or even goat cheese can be delicious alternatives.
Is it necessary to let the stuffed peppers marinate in the fridge for 24 hours, or can they be eaten sooner?
Marinating the stuffed peppers for at least 24 hours allows the flavors to meld and intensify.
However, if you’re pressed for time, you can certainly enjoy them sooner, but note that the flavors may not be as developed.
Are there any variations or additional ingredients I can add to customize this recipe?
Absolutely! You can customize this recipe by adding ingredients like sundried tomatoes, olives, fresh herbs (such as basil or oregano), or even a drizzle of balsamic glaze for added flavor and complexity.
Feel free to get creative and tailor the recipe to your taste preferences.
Can I use regular provolone instead of aged sharp provolone?
Yes, you can use regular provolone if aged sharp provolone is not available.
However, aged sharp provolone adds a richer flavor to the dish.
Can I substitute prosciutto with another type of cured meat?
Certainly! You can substitute prosciutto with thinly sliced ham, pancetta, or even bacon, depending on your preference.
Can I adjust the amount of garlic used in the recipe?
Absolutely! Feel free to adjust the amount of garlic according to your taste preferences.
You can add more or less garlic cloves as desired.
What can I use if I don’t have red wine vinegar?
If you don’t have red wine vinegar, you can substitute it with white wine vinegar, apple cider vinegar, or even balsamic vinegar for a slightly sweeter flavor.
Can I use a different type of oil instead of extra virgin olive oil?
While extra virgin olive oil adds a distinct flavor to the dish, you can use other types of oil such as grapeseed oil, avocado oil, or even vegetable oil if preferred.
Do I need to remove the stems of the cherry peppers before stuffing them?
Yes, you should cut off the tops (stems) of the cherry peppers before hollowing them out and stuffing them.
How can I adjust the level of spiciness in the stuffed peppers?
The spiciness of the dish largely depends on the variety of cherry peppers used.
If you prefer a milder flavor, you can remove the seeds and membranes from the peppers before stuffing them.
Can I serve these stuffed peppers as an appetizer or as part of a meal?
Absolutely! These stuffed cherry peppers make a delightful appetizer for gatherings or can be served as a side dish alongside your favorite main course.
Can I freeze these stuffed peppers for later consumption?
While it’s possible to freeze stuffed peppers, the texture may change slightly upon thawing, especially due to the cheese.
It’s best to consume them fresh for optimal taste and texture.
Can I grill or bake these stuffed peppers instead of marinating them?
Yes, you can certainly grill or bake the stuffed peppers instead of marinating them.
Simply brush them with olive oil and grill or bake until the peppers are tender and the filling is heated through.