Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


Stuffed Cherry Peppers

Lobo
Lobo
Moderator
Moderator

Posts : 28409
Join date : 2013-01-12

Stuffed Cherry Peppers Empty Stuffed Cherry Peppers

Post by Lobo on Thu 28 Jan 2016, 6:29 pm

Stuffed Cherry Peppers Img97l
Stuffed Cherry Peppers
Stuffed Cherry Peppers Translucent
Be the first to Write a Review
Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 6
Red and green pickled cherry peppers are often part of an antipasto platter, but here they are stuffed with a savory filling of provolone, prosciutto and capers. These can be entirely prepared in advance. If you cannot find cherry peppers, peperoncini also work well.






  • 47

Ingredients:


  • 1 1/2 jars (each 1 lb.) pickled sweet cherry
      peppers, drained
  • 1 1/2 cups fresh bread crumbs
  • 1/4 lb. provolone cheese, minced
  • 2 oz. prosciutto, minced
  • 1/4 cup pine nuts, chopped
  • 3 Tbs. capers, rinsed, drained and chopped
  • 4 to 5 Tbs. extra-virgin olive oil
  • Salt and freshly ground pepper, to taste

Related Recipes


Stuffed Cherry Peppers Wine-pairing-icon-white

Wine Pairing

This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

Directions:

Cut off the top from each pepper about one-third of the way down. Reserve the tops. Using a small spoon, scoop out and discard the seeds from the center of each pepper. Set the peppers aside.

In a bowl, stir together the bread crumbs, cheese, prosciutto, pine nuts and capers. Add 3 Tbs. of the olive oil and stir. Continue to add olive oil until the mixture just holds together. Season with salt and pepper.

Fill each pepper with some of the stuffing mixture, mounding it on the top. Top each stuffed pepper with a reserved top. Serves 6.
Adapted from Williams-Sonoma, Christmas Entertaining, by Georgeanne Brennan (Simon & Schuster, 2005).

    Current date/time is Fri 25 Sep 2020, 8:23 am