Stuffed Cherry Peppers

Carols-Stuffed-Cherry-Peppers-stuffed-peppers

Recipe courtesy of Williams-Sonoma

 

This recipe comes from one of our trips to Rhode Island.  We were visiting Mark’s family for the Easter holiday when we had these stuffed peppers at his sister Kim’s house.  These are a signature dish of Kim’s ex mother-in-law, Carol.  I immediately approached her and asked for the recipe because they were just so delicious that they disappeared within minutes.  She said that she learned to make them at a Williams-Sonoma cooking class. I’ve made them numerous times over the years, and everyone loves them.  They look pretty on a buffet, and you can make them ahead of time. Enjoy!

 

Ingredients

2-16 oz. jars sweet cherry peppers (these are not hot peppers), drained and rinsed

about 5 slices prosciutto, diced

about 5 slices smoked provolone, diced

garlic flavored olive oil, for drizzling

Carols-Stuffed-Cherry-Peppers-peppers-in-colander

Directions

Carols-Stuffed-Cherry-Peppers-seeded-peppers

1.  Using a sharp knife, slice off the tops of the cherry peppers as close to the stem as possible, and remove the seeds.  I use a tiny espresso spoon to scrape out the seeds.

 

Carols-Stuffed-Cherry-Peppers-provolone

2. Dice the prosciutto and the provolone, and mix them together in a bowl.

Carols-Stuffed-Cherry-Peppers-stuffing-mix

3. Stuff each pepper with the mix and place them on a serving tray that can be refrigerated.

4. Drizzle the garlic olive oil over each pepper.  Place the tray in the refrigerator for several hours, or cover and leave in the refrigerator overnight.

Carols-Stuffed-Cherry-Peppers-stuffed-peppers

5. To serve; place the tray on the buffet table at least 30 minutes before serving time so that the peppers can come to room temperature.

Carols-Stuffed-Cherry-Peppers-prosciutto

 

 

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