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!
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!!
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.
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.
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!
Delicious and very spicy! The peppers I bought may have been small but I had a lot of prosciutto and provolone leftover.
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.
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!!!
These are the best! find the best cheese possible and enjoy! But be warned they are addictive.
