HOT RED CHERRY PEPPERS RECIPES

Name: Stuffed Cherry Peppers
Prep time: 10 min
Total time: 10 min
Yield: 16 stuffed peppers, 4 servings
Cuisine: italian
Ingredients: 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

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

Ingredients

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.

PORK CHOPS WITH SWEET AND HOT PEPPERS - FOOD NETWORK

Pork Chops with Sweet and Hot Peppers - Food Network image

Provided by Rachael Ray : Food Network

Categories main-dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 8

Ingredients

4 center cut loin chops, 1-inch thick
Salt and pepper
2 tablespoons extra-virgin olive oil
1 yellow bell pepper, seeded and sliced
1 orange bell pepper, seeded and sliced
4 red hot Italian cherry peppers, sliced
1/2 cup white wine or chicken stock
2 tablespoons chopped flat-leaf parsley, a handful

Steps:

Heat a large skillet over medium high heat. Season chops with salt and pepper. Add 1 tablespoon extra-virgin olive oil to pan -- 1 turn of the pan. Add chops and cook 5 minutes on each side. Transfer to a platter and cover with foil. Return pan to heat and add more extra-virgin olive oil and bell peppers. Saute, stirring frequently, 5 minutes. Add hot cherry peppers and a splash of their brine to the pan, cook a minute. Add wine or stock and scrape up pan drippings. Arrange peppers over chops and serve.

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