Stuffed Hot Cherry Peppers
2017-11-28- Cuisine: Italian
- Course: Appetizer
- Skill Level: Easy
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- Yield: 24 peppers
- Servings: 12
- Prep Time: 30m
- Cook Time: 35m
Average Member Rating
(5 / 5)
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Nutritional Info
This information is per serving.
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Calories
109 -
Total Fat
6 g -
Saturated Fat
1 g -
Cholesterol
2 mg -
Sodium
396 mg -
Potassium
35 mg -
Carbohydrates
12 g -
Dietary Fiber
1 g -
Sugars
3 g -
Protein
3 g
Ingredients
- 2 large jars hot cherry peppers, or get sweet ones if you prefer. Try to find jars with peppers large enough to stuff.
- 1 cup Italian bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup raisins
- 1 tablespoon parsley flakes
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 cup olive oil
Method
Step 1
Remove tops and seeds from peppers. Rinse and set upside down on a paper towel to drain.
Step 2
In a small pan heat oil over medium heat, then add bread crumbs, raisins, and spices. Stir and toast the bread crumbs until it's like damp sand. Remove from heat. Add cheese and mix through.
Step 3
Stuff each pepper well, ensuring that few raisins get into each. Drizzle more olive oil over the tops to keep the filling in while cooking.
Step 4
There are a few choices for cooking: Bake on an ungreased cookie sheet at 350° for about 35 minutes until the tops get soft and start to brown. -OR- Fry in a cast iron pan in olive oil over low heat. When the peppers get soft on the bottom, turn them over and cook the tops. Drain on a paper plate with paper towels after cooking. With either method, you may want to cook them outdoors on your grill so the house won't smell like peppers for a day.
If the peppers are very large, add some chopped prosciutto or rosemary ham to the filling.