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Marinated Stuffed Cherry Peppers
Servings
12
to 14 stuffed peppers
Ingredients
12 to 14
medium cherry peppers
2 to 3
cups
white vinegar
6
or 7 slices proscuitto
4
oz
provolone
cubed into ½ inch pieces
4
cloves
garlic
coarsely chopped
two sprigs rosemary
1
bay leaf
1
quart
olive oil
preferably extra virgin
Instructions
Cut the tops off the cherry peppers and remove seeds.
Place hollowed-out peppers in a quart jar and add enough vinegar to cover completely. Put lid on jar and set on your counter for at least one week.
After one week, drain peppers.
Cut prosciutto slices in half and wrap each piece around a piece of cheese. Stuff each cherry pepper with prosciutto-wrapped cheese.
Place stuffed peppers back in jar, add garlic, rosemary and bay leaf. Pour enough olive oil into jar to cover cherry peppers completely.
Put lid on jar and place back on counter for at least a week. Enjoy!
And don't throw that oil away, it makes a great, lightly seasoned oil for cooking.
Notes
Serves 6 to 7. Each serving has approximately 2.5 g of carbs.
Nutrition
Serving:
2
g