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Italian

Stuffed Cherry Peppers with Prosciutto

Tangy pickled peppers filled with creamy cheese and wrapped in salty prosciutto

cold_biteEasyItalian
Prep25 min0Total25 minServes24Temproom_temp
✓ gluten-free✓ keto
⚠ Contains: 🥛 Dairy
Recipe
Ingredients
  • 24pickled cherry peppers(drained, tops removed, seeded)
  • 8 ozcream cheese(softened)
  • 4 ozsharp provolone(finely shredded)
  • 2 tbspfresh parsley(minced)
  • 1 clovegarlic(minced)
  • 0.25 tspblack pepper
  • 12 slicesprosciutto(halved)
  • 2 tbspextra virgin olive oil(for drizzling)
Make Ahead

Can be made up to 2 days ahead; refrigerate covered. Bring to room temperature 30 minutes before serving.

Instructions
  1. 1Mix cream cheese, provolone, parsley, garlic, and pepper until well combined
  2. 2Transfer mixture to piping bag or zip-lock bag with corner cut
  3. 3Pipe filling into each cherry pepper until full
  4. 4Wrap each stuffed pepper with half slice of prosciutto
  5. 5Secure with toothpick if needed
  6. 6Arrange on platter
  7. 7Drizzle with olive oil
  8. 8Serve at room temperature
Notes
Pro Tips

Drain the peppers very well and pat dry inside for best results. The filling can be adjusted - add chopped olives, sun-dried tomatoes, or use blue cheese for variation. A small spoon or piping bag makes filling easier. These improve after a day in the refrigerator as flavors meld.

History & Origin

Stuffed cherry peppers are a staple of Italian-American antipasto platters. The combination of tangy pickled pepper, creamy cheese, and salty cured meat creates a perfect bite that has become a holiday entertaining favorite.

Cocktail Pairings
Pairs Well With
proseccowinenegroniaperol-spritz
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Italian◆Easy