Stuffed cherry peppers are a delicious addition to your antipasti. You might see these often in your Italian market, but trust me when you make them homemade they are so much better. They’re so easy to make and you could prep them in advance and store them in the refrigerator.
Stuffed Cherry Peppers
(Makes about 20 peppers)
2- 32 oz Jars of Whole Cherry Peppers
½ Cup Plain Bread Crumb
4 Tbsp. Extra Virgin Olive Oil
¼ Cup Grated Pecorino
2 Tbsp. Fresh Chopped Parsley
1 Tbsp. Finely Chopped Garlic- almost like a paste.
½ tsp. Salt
½ tsp. Pepper
2 oz. Sharp Provolone about ½ cup- Chopped Into Tiny Cubes
1 ½ Tbsp. Vinegar from the Jar
Take the peppers out of the jar. Be sure to save the vinegar that they are soaking in. Cut the top off each pepper and remove all the insides and seeds. In a separate bowl combine breadcrumbs, chopped provolone, parsley, grated Pecorino, garlic, salt, and pepper and olive oil.
If the mixture seems a little dry you can add a little bit more olive oil. You want the bread crumb mixture to glisten but not be too wet. Then add the vinegar from the jar. Stuff each pepper with the bread crumb mixture. Serve. Recipe note… You can make these up to a few days in advance. Store them in an airtight container. Be sure to coat the bottom of the container with a little bit of the vinegar from the jar then place the peppers on top. This will keep the peppers moist.