Marinated Stuffed Hot Red Cherry Peppers
Makes 14 stuffed peppers
When fresh cherry peppers are abundant, these are a savory, tangy addition to your appetizer selection. The peppers can be stuffed and marinated in advance and baked before serving. Serve slightly warm with bread or as part of an antipasto platter.
INGREDIENTS
- 14 fresh hot red cherry peppers, tops sliced off (reserve the tops), cored, and seeded
- 4 ounces (115 g) provolone cheese, cut into ¼-inch (0.65 cm) cubes
- 14 small sprigs fresh marjoram or oregano
- ¼ cup (60 ml) extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons kosher salt
- 1 garlic clove, minced
DIRECTIONS
- Stuff each pepper with a few cubes of cheese and a sprig of marjoram or oregano. Stand the stuffed peppers up in a baking pan and arrange the reserved tops around them.
- Whisk the oil, vinegar, salt, and garlic together in a small bowl. Pour the mixture over the peppers. Let marinate at room temperature for up to 1 hour.
- Preheat the oven to 400°F (200°C).
- Place the tops on the peppers. Bake until the cheese has melted and the peppers are tender, 14 to 20 minutes. Serve warm.
PANTRY
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