Hot
cherry peppers, filled with ricotta and provolone cheeses, are wrapped with prosciutto and cooked on the grill.
In a medium bowl, mix together ricotta, provolone, and basil.
Stuff each pepper with cheese mixture. Wrap each stuffed pepper with one slice of prosciutto.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Place wood chunk directly on coals. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place stuffed peppers on cool side of grill, cover, and cook until prosciutto has browned and pepper has softened slightly, 20-30 minutes. Transfer peppers to serving tray, let cool for 5 minutes, then serve.
Special equipment
Grill
This Recipe Appears In
- Grilling: Prosciutto-Wrapped Stuffed Cherry Peppers
This is a way of preserving the harvest of cherry peppers. They are first soaked in a brine of 1 part white vinegar to 3 parts cold water in a large glass or ceramic vessel for 3 weeks refrigerated. They are then cored and stuffed with a mixture of ground prosciutto and provolone, placed in clean canning jars, covered with vegetable oil. They do not need to be refrigerated. Perfect for antipasto.
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Ingredients
For 1 Batch(es)
For the Peppers:
- 1 box of cherry peppers (about 5 pounds) green ones preferably
- 2 gallons white vinegar
- 6 gallons water
- 4 pounds prosciutto ground into small pieces in food processor
- 1 pound hard aged provolone cheese grated
- 2 tablespoons Italian seasoning
- 1 teaspoon garlic powder
- 1 can of anchovies ground in food processor
- 1/4 cup vegetable oil
Directions
Wash and stem the cherry peppers.
Prepare the solution of vinegar and water. Pour over the pepper.
Place peppers in a ceramic or glass bowl with a cover. Refrigerate for 3 weeks, make sure the peppers are completely covered.
You may have extra vinegar and water solution - discard it after the peppers are covered.
Chop the prosciutto into small pieces and grind in food processor into small pieces.
Grate the provolone cheese.
Chop the anchovies in food processor until pulverized.
Mix these ingredients in large bowl with the Italian Seasoning and Garlic Powder.
Moisten with the vegetable oil - set aside.
Discard the vinegar solution and core and hull the peppers.
Stuff the peppers with ground mixture, pressing down into the pepper. Do not overstuff.
Place the peppers in clean canning jars and cover with vegetable oil.
Seal the jars and store in cool place.
Can be used immediately or within 6 months.
Recipe Notes
The vinegar solution is an over estimate. As long as it is a 1 to 4 ratio I always make more than I need. I run the canning jars through the dishwasher and set on heated dry before putting the peppers in.
Categories:
Appetizer Recipes, Intermediate Recipes, All Recipes, Christmas Recipes, Thanksgiving Recipes, Easter Recipes, Mother's Day Recipes, Father's Day Recipes, Peppers Recipes, Preserves Recipes, Thanksgiving Appetizers and Sides Recipes, Christmas Appetizer Recipes, Easter Appetizer and Side Recipes