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    You are in: Home / Italian / Stuffed Cherry Peppers Recipe
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    Stuffed Cherry Peppers

    Stuffed Cherry Peppers. Photo by NJstixx

    1/1 Photo of Stuffed Cherry Peppers

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    NJstixx's Note:

    Saw something like this served at an Italian restaurant and decided to make them at home. Always get requests to make them. You can also use the Sweet pepper variety, but I prefer a little heat. :)

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    Units: US | Metric


    1. 1
      Remove stem and seeds from cherry peppers and rinse peppers under cold water.
    2. 2
      Cut meat slices into halves or quarters Cut cheese into appropriate sizes for cherry peppers (pieces should be about half the size of pepper cavity) Add a little grated cheese to bottom of pepper Add half slices of salami and prosciutto Stuff cheese into meat so all fits snugly Sprinkle grated cheese on top Salt and pepper to taste Garnish with fresh parsley.

    Browse Our Top Peppers Recipes

    Ratings & Reviews:

    • on November 21, 2008


      This is great as an antipasto course, prior to a meal of lasagne or spaghetti. A lot of the flavor depends upon the cherry peppers that are selected, so choose them and try them before making this dish. I assumed the chef meant the pickled hot cherry peppers that are everywhere in the markets in jars. However, it later ocurred to me that other smaller fresh peppers from the garden or produce aisle could work in this dish as well. It could also be garnished with fresh italian herbs besides parsley. Slice the cold meats thin.

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    Nutritional Facts for Stuffed Cherry Peppers

    Serving Size: 1 (897 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 100.0
    Calories from Fat 60
    Total Fat 6.7 g
    Saturated Fat 3.3 g
    Cholesterol 21.6 mg
    Sodium 292.7 mg
    Total Carbohydrate 4.5 g
    Dietary Fiber 0.6 g
    Sugars 2.7 g
    Protein 5.9 g

    The following items or measurements are not included:


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