Rating: 4.17 stars
23 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

Fresh Hot cherry peppers stuffed with prosciutto and provolone cheese then soaked in olive oil.

Recipe Summary

prep:
25 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
12
Yield:
12 stuffed peppers
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Slice the tops off of the cherry peppers and carefully remove the seeds, keeping peppers whole. Wrap a cube of cheese with prosciutto, and stuff into a pepper. If there is still room inside the pepper, stuff in more prosciutto. Repeat with remaining peppers.

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  • Place all of the stuffed peppers into a 1 quart jar - or one that your peppers will all fit into, and sprinkle salt over them. Pour in enough olive oil to cover the peppers. Cover, and let stand for 1 hour before eating. Refrigerate leftovers.

Nutrition Facts

278 calories; protein 6.6g; carbohydrates 2.1g; fat 27g; cholesterol 22.3mg; sodium 592.6mg. Full Nutrition
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Reviews (20)

Most helpful positive review

Rating: 5 stars
08/28/2005
My family loves these peppers and when I came across the recipe, I couldn't wait to make them. I made two large jars and then still had left over proscuitto and cheese so ran to get more peppers only to find they were sold out. I bought Hot Banana Peppers instead and stuffed them and all of them were a huge hit!! Read More
(46)

Most helpful critical review

Rating: 1 stars
10/13/2003
These were disgusting. We had already marinated some of our homegrown peppers in a vinegar based marinade and stuffed them as well. The ones in the vinegar based marinade were much better. The oil soaked peppers were nasty! Read More
(59)
23 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
Rating: 1 stars
10/12/2003
These were disgusting. We had already marinated some of our homegrown peppers in a vinegar based marinade and stuffed them as well. The ones in the vinegar based marinade were much better. The oil soaked peppers were nasty! Read More
(59)
Rating: 5 stars
08/28/2005
My family loves these peppers and when I came across the recipe, I couldn't wait to make them. I made two large jars and then still had left over proscuitto and cheese so ran to get more peppers only to find they were sold out. I bought Hot Banana Peppers instead and stuffed them and all of them were a huge hit!! Read More
(46)
Rating: 5 stars
10/22/2007
I love these. I had a little trouble finding the cherry peppers but managed to get them at a big grocery store. I would suggest purchasing at least 18 medium sized peppers and have about 2 1/2 cups of oil for this recipe or use less Prosciutto and Provolone. I used regular olive oil instead of extra virgin olive oil because I prefer the milder taste. When refrigerating the oil may get cloudy but comes back to normal at room temperature. Read More
(32)
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Rating: 5 stars
03/10/2005
My husband always asks for these so I usually make a couple of jars at a time. We are originally from outside of Philadelphia where most pizza shoppes sell these. Now we are in Alaska and they are well non-existent. Read More
(18)
Rating: 3 stars
08/15/2007
I don't know why you would need that much oil. I just drizzled a little oil on each pepper then I baked them. They were good! Read More
(17)
Rating: 5 stars
08/27/2003
Delicious and very spicy! The peppers I bought may have been small but I had a lot of prosciutto and provolone leftover. Read More
(16)
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Rating: 3 stars
09/03/2009
I used hard salami and a little vinegar with the olive oil I just like that combination. Also just oil appeared to be a little much. Read More
(13)
Rating: 5 stars
08/27/2003
I wish everyone would try these!! I make them every week and keep them in the fridge to snack on whenever I want. Much cheaper to make them yourself than to purchase the premaid poppers at the store (in the jarred pepper isle). They go for 6 for 6 peppers. Delicios...so glad to see a recipe out there for these popper!!! Read More
(11)
Rating: 5 stars
12/01/2008
These are the best! find the best cheese possible and enjoy! But be warned they are addictive. Read More
(10)