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



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


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.

  • 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

477.4 calories; protein 6.9g 14% DV; carbohydrates 3g 1% DV; fat 49.1g 76% DV; cholesterol 20.4mg 7% DV; sodium 553.2mg 22% DV. Full Nutrition