Marinated stuffed cherry peppers

Fresh Hot cherry peppers stuffed with prosciutto and provolone cheese then soaked in olive oil.

In case you didn’t know it, I’m huge on Pinterest! Okay, well, my Pickled Hot Cherry Peppers recipe is huge, anyway. One of the things I miss most about living in Connecticut is being a…

I adore appetizers. Left to my own devices, I would rather eat appetizers for dinner than have a proper entree. I just love the fact that you can have a whole lot of different flavours

Stuffed Cherry Peppers Appetizer Recipe - stuffed with a creamy mixture of cream cheese and feta. The perfect appetizer year round.

My first post from the original buzzyfoods.com blog – a simple little munchie that only needs a little advance planning (about a week) to offer folk addictive little bundles of spiced peppers…

Commonly referred to as ‘Hot Pepper Shooters’, these will definitely liven up any anti pasta platter. The saltiness of the prosciutto, the bite of the aged provolone, the spiciness from the peppers, and the fruitiness from the extra virgin olive oil come together so perfectly. Beware~ these are very addicting!

Stuffed with prosciutto-wrapped mozzarella, these herb-marinated cherry peppers make a perfect antipasto addition to serve with your next Italian meal.

Stuffed Cherry Peppers are filled with tuna, anchovy, capers and parsley and are a tasty addition to an antipasto platter.

Typical stuzzichini in any Italian American home! Don't have to go to Monteriggioni to get yours! I got ya covered! A cinch to make! INGREDIENTS: Organic pickled cherry peppers from my garden 20 pickled cherry peppers, (sweet, or hot, depending on personal taste) 1 cup of plain bread crumbs ¼ cup of Pecorino Romano Cheese (grated) ¼ pound of prosciutto (finely chopped) 2 ounces of sharp provolone cheese (diced) ½ teaspoon of garlic (finely minced) ½ teaspoon of anchovy paste ¼ cup of extra…

Fresh Hot cherry peppers stuffed with prosciutto and provolone cheese then soaked in olive oil.