CHERRY PEPPER POPPERS

Cherry Pepper Poppers image

Lacking the cult status of ripe summer tomatoes or the esoteric cachet of watermelon radishes and purslane, peppers may be one of the season's least celebrated vegetables. Though their charms are many, my favorite is their stuffable shape. The heat of the cherry pepper varies from fiery to mellow, though the riper red ones tend to be sweeter and none are as spicy as the jalapeño. Arrange them on a platter for the cocktail hour. They are supple and jewel-like, and incredibly easy to make.

Provided by Melissa Clark

Time 12h10m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

12 cherry peppers, a mix of red and green is nice
2 tablespoons balsamic vinegar
2 tablespoons red or white wine vinegar
1 teaspoon kosher salt
1 cup extra virgin olive oil, more if needed
2 sprigs basil
2 sprigs rosemary
2 garlic cloves, smashed
1/2 pound cheese such as provolone, fresh mozzarella or Gorgonzola, or a combination
1/2 pound thinly sliced prosciutto

Steps:

Using a paring knife, trim tops off peppers and cut out their centers, including seeds and veins.
In a quart jar (or one just large enough to hold the peppers), combine vinegars and salt, and stir well to dissolve salt. Add oil, herbs and garlic.
Cut cheese into cubes just large enough to fit into peppers. Wrap cheese cubes in prosciutto and stuff into peppers. Drop stuffed peppers into jar. If dressing does not cover peppers, top off with more oil. Cover jar, shake well and refrigerate overnight before serving. Poppers will last about a week in refrigerator.

Nutrition Facts : @context http, Calories 564, UnsaturatedFat 35 grams, Carbohydrate 9 grams, Fat 50 grams, Fiber 3 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 1371 milligrams, Sugar 5 grams