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cold_biteEasyItalian

Stuffed Cherry Peppers with Prosciutto

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

⏱️ Prep: 25min0⏰ Total: 25min👥 Serves: 24🌡️ room_temp
✓ gluten-free✓ keto
⚠️ Contains: 🥛 Dairy

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

💡 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

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.

🍸 Pairs Well With

Also pairs well with:

proseccowinenegroniaperol-spritz