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    You are in: Home / Recipes / Marinated Stuffed Cherry Peppers Recipe
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    Marinated Stuffed Cherry Peppers

    Total Time:

    Prep Time:

    Cook Time:

    336 hrs

    336 hrs

    0 mins

    teaganm's Note:

    I originally found this recipe here on recipezaar from CC. http://www.recipezaar.com/recipe/getrecipe.zsp?id=34555 After playing around with it I came up with this variation. Hope you enjoy!

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    Ingredients:

    Serves: 45

    Yield:

    Jar

    Units: US | Metric

    Directions:

    1. 1
      Wash cherry peppers and place whole, stems intact, in 1 gallon jar.
    2. 2
      Fill jar with white vinegar.
    3. 3
      Let stand at least one week.
    4. 4
      I've let them soak as long as 3 weeks.
    5. 5
      You may need to add more vinegar to keep the jar full as the peppers soak it in.
    6. 6
      The peppers will float, make sure to keep them covered.
    7. 7
      After soaking for at least a week, pour out vinegar and rinse peppers in cool water.
    8. 8
      Remove stems and seeds.
    9. 9
      Expect to lose 3 or 4 peppers during soaking.
    10. 10
      Cut provolone to the appropriate size to fill the peppers.
    11. 11
      (~1/2" cube) Cut the Proscuitto slices in half.
    12. 12
      Wrap the provolone with a 1/2 slice of Proscuitto (or 2 for larger peppers) and stuff into pepper.
    13. 13
      Add some Olive Oil to the jar.
    14. 14
      Add Onion, Rosemary, 2 or 3 Bay Leaves, Dill Weed, Basil and chopped Garlic to oil.
    15. 15
      Place the peppers in the jar and fill the jar with 50% Olive Oil and 50% Canola Oil.
    16. 16
      Top off the jar with a sprikle coating of Parmesan cheese.
    17. 17
      Let soak a minimum of one week.
    18. 18
      I let them soak and store them at room temperature.
    19. 19
      You may want to refrigerate for longer shelf life.
    20. 20
      (I've had shelf life in excess of one month) ENJOY!

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    Ratings & Reviews:

    • on October 05, 2008

      55

      Loved this recipe. I've made about 2 qts so far and plan to do another 3 or 4 qts. The pickling in vinegar seems to work well preserving the crunch of the peppers. I agree with the other comment, you should only use the green cherry peppers. The reds, despite being pickled are too soft. Great recipe. Thanks so much.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 20, 2008

      55

      My guys eat alot of these and they can be expensive. I looked for a recipe to make my own and this is a great one. Use green peppers not red - the red get too mushy. I made 2 gallon jars and about 1/2 dozen quarts last year. Will make more soon.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Marinated Stuffed Cherry Peppers

    Serving Size: 1 (107 g)

    Servings Per Recipe: 45

    Amount Per Serving
    % Daily Value
    Calories 376.2
     
    Calories from Fat 360
    95%
    Total Fat 40.0 g
    61%
    Saturated Fat 4.9 g
    24%
    Cholesterol 3.4 mg
    1%
    Sodium 48.6 mg
    2%
    Total Carbohydrate 2.4 g
    0%
    Dietary Fiber 0.3 g
    1%
    Sugars 1.3 g
    5%
    Protein 1.6 g
    3%

    The following items or measurements are not included:

    prosciutto

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