CHERRY PEPPER POPPERS
I found this recipe on another web site and boy, is it ever good. I love these little bites of dynamite! The cheese does neutralize some of the fire, but not a lot! Bake time is chill time.
Provided by mandabears
Categories Peppers
Time P5DT10m
Yield 12 pepper poppers
Number Of Ingredients 5
Steps:
- Slice the tops off of the cherry peppers and carefully remove the seeds.
- Keep the peppers whole.
- Wrap a cube of the cheese with procuitto and stuff it into the pepper.
- If there is still room in the pepper, stuff in more proscuitto.
- Repeat with remaining peppers.
- Place all of the peppers into a jar.
- A 1 quart jar usually works.
- Sprinkle salt over peppers.
- Pour in olive oil to cover all of the peppers.
- Cover and let sit on counter top for 1 hour, then refrigerate.
- I usually let them chill for at least 5 days.
Nutrition Facts : Calories 226.9, Fat 22, SaturatedFat 4.9, Cholesterol 9.8, Sodium 322.4, Carbohydrate 4.3, Fiber 0.7, Sugar 2.5, Protein 4.5
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