CHERRY POPPERS RECIPES
CHERRY PEPPER POPPERS RECIPE - NYT COOKING
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
Total Time 12 hours 10 minutes
Yield 4 to 6 servings
Number Of Ingredients 10
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//schema.org, Calories 564, UnsaturatedFatContent 35 grams, CarbohydrateContent 9 grams, FatContent 50 grams, FiberContent 3 grams, ProteinContent 22 grams, SaturatedFatContent 13 grams, SodiumContent 1371 milligrams, SugarContent 5 grams
CHERRY PEPPER POPPERS RECIPE - FOOD.COM
I found this recipe on another web site and boy, is it ever good. I love these little bites of dynamite! The cheese does neutralize some of the fire, but not a lot! Bake time is chill time.
Total Time 1210 minutes
Prep Time 10 minutes
Cook Time 12
Yield 12 pepper poppers
Number Of Ingredients 5
Steps:
- Slice the tops off of the cherry peppers and carefully remove the seeds.
- Keep the peppers whole.
- Wrap a cube of the cheese with procuitto and stuff it into the pepper.
- If there is still room in the pepper, stuff in more proscuitto.
- Repeat with remaining peppers.
- Place all of the peppers into a jar.
- A 1 quart jar usually works.
- Sprinkle salt over peppers.
- Pour in olive oil to cover all of the peppers.
- Cover and let sit on counter top for 1 hour, then refrigerate.
- I usually let them chill for at least 5 days.
Nutrition Facts : Calories 226.9, FatContent 22, SaturatedFatContent 4.9, CholesterolContent 9.8, SodiumContent 322.4, CarbohydrateContent 4.3, FiberContent 0.7, SugarContent 2.5, ProteinContent 4.5
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