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!

Nutrition Information:

YIELDS: 12 | SERVING SIZE: 1

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.