Marinated Stuffed Cherry Peppers

04PeppersBreadbfLOMy first post from the original blog – a simple
little munchie that only needs
a little advance planning
(about a week) to offer folk
addictive little bundles of
spiced peppers stuffed with
the cured meat of your choice and
some good provolone.

OR – you can leave out the meat entirely – cheese stuffed marinated cherry peppers are a GOOD thing, too!

•Jarred pickled cherry peppers – I use Mezzetta (they call them sweet) – Jewel had them at the best price – around $2.40 a jar – but you can probably find them at a good Italian deli as well (for about 4.99 a jar)

•Pepperoni – OR – your favorite Italian meat
•1/2 lb provolone cheese
•1 quart extra virgin olive oil
02aPeppersStuffedJarbfLO•1 quart canola oil – NOTE: this is important – don’t try to use all olive oil as it will just turn into a solid block in the fridge
•1 small onion, thinly sliced
•Fresh rosemary
•Bay leaf
•Dried basil
•Fresh garlic, roughly chopped
•Parmesan cheese (I used shaved)
•Crushed red pepper


Drain Peppers and remove stems and seeds.

Cut provolone to the appropriate size to fill the peppers.

Cut the meat slices in half or quarters, depending on the size, then wrap the provolone with the meat and push it into the pepper. Secure with a toothpick and add to a large jar.

03aPeppersJarOilCheeseTopbfLOAdd a drizzle of olive oil to the jar.

Add onion, rosemary, 2 or 3 bay leaves, basil, and chopped garlic, then sprinkle with crushed red pepper to taste.

Place the peppers in the jar and fill the jar with 50% Olive Oil and 50% Canola Oil.
Top off the jar with a layer of Parmesan cheese.

Let soak a minimum of one week in the fridge – tho’ the author says he lets them soak and store them at room temperature.  He says he’s had shelf life in excess of one month. ENJOY

Also – when done with the peppers – the oil is tasty as a bread dipper or the base for a salad dressing.

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