Stuffed Cherry Peppers

2 x 15.8 oz Jar of Red Cherry Peppers – You can use sweet and spicy in vinegar or just spicy

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

¼ lb Provolone- Sharp- Chopped Into Tiny Cubes

1 ½ Tbsp. Vinegar from the Jar

Put a small colander in a bowl. Drain the jar of peppers. In a separate bowl combine the breadcrumbs with the olive oil. Add the grated Pecorino, the parsley, the garlic, salt, pepper, and the provolone. 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 container with a little bit of the vinegar from the jar. This will keep the peppers moist. 

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