Marinated Stuffed Cherry Peppers Recipe

Name: Marinated Stuffed Cherry Peppers
Prep time: 20 min
Cook time: 20160 min
Total time: 20180 min
Yield: Serves 1 or more
Ingredients: 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

A vibrant and flavorful twist on a classic! These marinated stuffed cherry peppers are bursting with Mediterranean goodness. Inspired by a Recipezaar favorite, this recipe features perfectly marinated peppers, packed with a delicious savory filling. Get ready to impress your guests with this easy-to-make appetizer or side dish. Perfect for parties, barbecues, or a weeknight treat!

Prep Time 20 mins

Cook Time 20160 mins

Calories 376.3 kcal

Protein 3g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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

Fat

24g

Carbs

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Starters Appetizers & Snacks Sweets & Sides Side Dishes European Mediterranean Healthy Vegetarian Gluten Free Keto Summer Recipes Game Day Recipes

Recipe Tags (Choose a tag and find related recipes!)

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