Rating: Unrated
Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A quintessential antipasto. Kick it up a notch from a basic appetizer to a showstopper by seasoning the olive oil.

Gallery

Recipe Summary test

prep:
30 mins
additional:
5 hrs
total:
5 hrs 30 mins
Servings:
10
Yield:
10 peppers
Advertisement

Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Core out peppers by cutting a circle, at an inward angle, around the stem. Remove tops and scoop seeds and membranes out, like a tiny pumpkin.

    Advertisement
  • Cut thumbnail-size cubes of mozzarella, varying size a little bit to fit each pepper. Cut prosciutto slices in half. Wrap each half around mozzarella cubes and stuff into the open peppers.

  • Pour olive oil into a jar or lidded container. Stir in Parmesan cheese, garlic, oregano, thyme, salt, black pepper, and red pepper. Whisk together well.

  • Add peppers to the oil mixture and seal the lid. Let marinate for 5 to 6 hours. Serve straight out of the jar.

Cook's Note:

If using jarred peppers, rinse thoroughly under water and then let soak in warm water for 30 minutes before coring.

Editor's Note:

Nutrition data for this recipe includes a full package of mozzarella.

Nutrition Facts

477 calories; protein 6.9g; carbohydrates 3g; fat 49.1g; cholesterol 20.4mg; sodium 553.2mg. Full Nutrition
Advertisement