CHEESE STUFFED CHERRY PEPPERS RECIPES

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STUFFED CHERRY PEPPERS RECIPE | RACHAEL RAY | FOOD NETWORK



Stuffed Cherry Peppers Recipe | Rachael Ray | Food Network image

Provided by Rachael Ray : Food Network

Categories     appetizer

Total Time 10 minutes

Prep Time 10 minutes

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.

GOAT CHEESE STUFFED BABY PEPPERS RECIPE | GIADA DE ...



Goat Cheese Stuffed Baby Peppers Recipe | Giada De ... image

Provided by Giada De Laurentiis

Categories     appetizer

Total Time 50 minutes

Cook Time 30 minutes

Yield 20 pieces

Number Of Ingredients 8

10 baby bell peppers, halved lengthwise and seeds removed
1 tablespoon olive oil 
1/2 teaspoon kosher salt 
4 ounces goat cheese, at room temperature 
3 tablespoons mascarpone, at room temperature 
1 teaspoon orange zest (from about 1 orange) 
1/2 teaspoon lemon zest (from about 1 lemon) 
2 tablespoons chopped chives 

Steps:

  • Position an oven rack in the top third of the oven and preheat the broiler to high.
  • On a rimmed baking sheet, toss the peppers with the olive oil and 1/4 teaspoon salt and arrange them cut-side down. Broil until beginning to brown and soften slightly, about 4 minutes. Allow to cool to room temperature.
  • In a medium bowl, combine the goat cheese, mascarpone, orange zest, lemon zest and remaining 1/4 teaspoon salt. Mix well with a rubber spatula. Place the cheese mixture in a piping bag with a decorative tip. Fill each pepper evenly with the cheese mixture, being careful not to overfill. Sprinkle with the chives. Store in the refrigerator if not serving immediately.

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