HOW TO CAN 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.

CLASSIC STUFFED PEPPERS – INSTANT POT RECIPES

Classic Stuffed Peppers – Instant Pot Recipes image

Bell peppers (red, yellow and orange) stuffed with a traditional ground beef and rice mixture, topped with a dollop of marinara, ready in less than 30 minutes.

Provided by Chop Secrets

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 large bell peppers (tops removed, seeded and membranes removed)
1 cup Cooked rice
1/2 lb ground beef (preferably 93% lean, uncooked)
1 egg (beaten)
1/4 cup bread crumbs
2 tbsp tomato paste
4 tsp Worcestershire sauce
1 tbsp chopped parsley (additional for garnish)
2 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1/2 cup marinara sauce

Steps:

Poke 2 small holes in the bottom of each pepper with a thin knife or toothpick. Set aside.
In a large bowl, combine all remaining ingredients except marinara sauce.
Mound rice mixture into peppers. Do not pack tightly. Mixture should be slightly higher than top of pepper.
Pour one cup of water in the Instant Pot and insert the steam rack.
Place peppers onto rack and divide marinara sauce in the top center of each pepper.
Secure the lid, making sure the vent is closed.
Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 9 minutes.
When the time is up, quick-release the pressure. Use a meat thermometer to ensure internal temperature is at least 160°F degrees.
(Optional) Place peppers under the broiler for 3-5 minutes to crisp the tops.
Carefully remove the peppers, garnish with additional chopped parsley and serve warm.

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1. Place the peppers directly onto a naked gas flame or under a very hot grill and let them blacken and blister.
2. Turn now and then with a pair of metal kitchen tongs. When blackened all over, pop them into a bowl and cover with clingfilm.
3. Leave the peppers to steam for about 10 minutes, then remove the clingfilm and leave them to cool.
4. When they are cool enough to handle, rub off the blackened skin and brush away the seeds from the inside.
5. Tear the mozzarella balls into chunks and divide between 4 plates. Tear the peppers into strips and divide over the plates of mozzarella. Halve the tomatoes and scatter over the top.
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