Marinated Stuffed Cherry Peppers
Elevate your appetizer game with these irresistible Marinated Stuffed Cherry Peppers, a delightful combination of creamy, salty, and tangy flavors. Perfectly hollowed cherry peppers are filled with smooth cream cheese, delicately wrapped in savory prosciutto, and marinated in a fragrant olive oil blend infused with garlic, fresh rosemary, thyme, and a hint of red pepper flakes. This no-cook recipe requires just 30 minutes of prep and transforms into a bold and flavorful dish after chilling overnight, making it ideal for entertaining or as a crowd-pleasing snack. Serve these marinated beauties straight from the jar or alongside crusty bread for a gourmet touch to your charcuterie spread. Indulgent yet easy to prepare, they’re sure to be a hit at your next gathering!
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Recipe Information
Ingredients
- 20 pieces Cherry peppers
- 1 cup Cream cheese
- 10 slices Prosciutto slices
- 2 cups Olive oil
- 4 cloves Garlic cloves
- 3 sprigs Fresh rosemary sprigs
- 3 sprigs Fresh thyme sprigs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Red pepper flakes (optional)
Instructions
Prepare the cherry peppers by cutting off the tops and scooping out the seeds and membranes with a small spoon or knife. Rinse them under cool water and pat them dry with a paper towel.
In a small bowl, soften the cream cheese and mix until it’s smooth and spreadable.
Cut the prosciutto slices in half, lengthwise, so you have 20 thinner strips.
Stuff each cherry pepper with a small amount of cream cheese, filling just below the rim. Wrap a strip of prosciutto around the top of the pepper, tucking it slightly into the cavity to secure it in place.
In a clean jar or airtight container, layer the stuffed cherry peppers, ensuring they’re tightly packed but not squished.
Peel and lightly crush the garlic cloves. Add the garlic, rosemary, and thyme to the jar, spreading them evenly among the peppers.
In a small saucepan, warm the olive oil over low heat (do not let it boil or smoke). Add the salt, black pepper, and red pepper flakes if desired. Stir until well combined and remove from heat.
Pour the seasoned olive oil over the peppers in the jar, making sure they are fully submerged. Press down lightly if needed to release any air bubbles.
Seal the container and refrigerate for at least 8 hours or overnight to allow the flavors to meld.
Before serving, let the peppers come to room temperature. Serve as-is or with crusty bread for a delicious appetizer.
Nutrition Facts
Calories |
5664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 581.3 g | 745% | |
| Saturated Fat | 138.0 g | 690% | |
| Polyunsaturated Fat | 46.0 g | ||
| Cholesterol | 442 mg | 147% | |
| Sodium | 9426 mg | 410% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 17.2 g | ||
| Protein | 88.2 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1819 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
