Ingrédients pour Marinated Stuffed Cherry Peppers
- Prosciutto
- Provolone Cheese
- 1 pound cherry peppers
- White Vinegar
- 1/4 cup olive oil
- Canola Oil
- Onion
- Rosemary
- Bay Leaf
- Dill Weed
- Basil
- 1 clove minced garlic
- Parmesan Cheese
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped Kalamata olives
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon capers
- 1/4 teaspoon red pepper flakes
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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Comment préparer Marinated Stuffed Cherry Peppers
- Wash and dry 1 pound of cherry peppers. Carefully slice them in half lengthwise and remove the seeds.
- In a medium bowl, combine 1/2 cup crumbled feta cheese, 1/4 cup chopped Kalamata olives, 2 tablespoons finely chopped fresh parsley, 1 tablespoon capers, 1 clove minced garlic, and 1/4 teaspoon of red pepper flakes.
- Gently stuff each cherry pepper half with the feta mixture.
- In a separate bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Arrange the stuffed peppers in a single layer in a shallow dish.
- Pour the marinade over the peppers, ensuring they are all coated.
- Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Serve chilled as an appetizer or side dish.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
5g
Fat
24g
Carbs
0g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Lunch Snacks Vegetables American 1 Day Or More European Refrigerator Fall Finger Food Italian Dietary Spicy Seasonal Northeastern United States Peppers Taste Mood Equipment Number Of Servings Presentation Served Cold
