Stuffed Cherry Peppers with Cheese

Of all the recipes that have become legendary in my family, the one that gets requested for every single gathering—from summer barbecues to festive Christmas Eve spreads—is my Stuffed Cherry Peppers with Cheese. It started as an experiment, a way to use up a jar of fiery red cherry peppers I’d bought on a whim. I never imagined they would become the undisputed champion of appetizers. I remember the first time I served them. They sat on the platter like little jewels, gleaming with olive oil, their vibrant red a stark, beautiful contrast to the creamy white filling peeking out. My brother, notoriously skeptical of anything new, picked one up, examined it, and took a hesitant bite. His eyes widened. A slow nod of approval turned into an enthusiastic, “Wow, what is in these?” That was the moment I knew I had a winner. Now, watching my family and friends hover over the platter, making sure they get one (or three) before they all disappear, brings me immense joy. They are the perfect bite: a wave of initial sweetness from the pepper, followed by the tangy brine, then the rich, creamy, and savory cheese filling, and finally, a gentle kick of heat that lingers just long enough to make you want another. This isn’t just a recipe; it’s a conversation starter, a crowd-pleaser, and a guaranteed hit that will make you look like a culinary genius with minimal effort.

Ingredients

• 1 (16-ounce) jar whole sweet or hot cherry peppers: These are the star of the show. Look for peppers that are vibrant in color and relatively uniform in size for a beautiful presentation. Whether you choose sweet or hot depends entirely on your preference for spice.
• 8 ounces full-fat block cream cheese, softened to room temperature: Using a block of cream cheese, not the whipped tub variety, is crucial for a thick, stable filling. Softening it ensures a smooth, lump-free texture when mixed.
• 4 ounces prosciutto, very finely minced: This adds a wonderfully salty, savory, and complex flavor that perfectly complements the cheese and peppers. Mincing it finely ensures it incorporates evenly.
• 4 ounces sharp provolone cheese, finely grated: Provolone brings a nutty and slightly pungent “bite” that cuts through the richness of the cream cheese. Grating it yourself from a block will yield the best flavor and melting quality.
• ¼ cup grated Parmesan cheese: For an extra layer of salty, umami depth. Use a good quality Parmigiano-Reggiano if possible for the most authentic and robust flavor.
• 2 cloves garlic, minced or pressed: Fresh garlic is essential for a pungent, aromatic kick. Pressing the garlic releases more of its essential oils, resulting in a stronger flavor.
• 2 tablespoons fresh parsley, finely chopped: Adds a touch of bright, fresh, herbaceous flavor and a lovely speckle of green color to the filling.
• 1 tablespoon fresh oregano, finely chopped: (Optional) Provides a classic, earthy Italian flavor that pairs beautifully with the other ingredients.
• ½ teaspoon black pepper, freshly ground: Freshly ground pepper offers a more potent and nuanced flavor than pre-ground varieties.
• ½ cup extra-virgin olive oil: This is used to marinate the stuffed peppers. Choose a good quality, flavorful olive oil, as it will become a significant part of the final taste profile.

Instructions

Step 1: Prepare the Cherry Peppers

Begin by carefully preparing your cherry peppers. It’s highly recommended to wear food-safe gloves for this step, as the brine and seeds can irritate your skin, especially if you are using hot peppers. Open the jar and pour the peppers into a colander, reserving about ¼ cup of the brine from the jar for later use. Rinse the peppers gently under cool water to remove any excess brine from their exterior.

Once rinsed, place the peppers on a clean kitchen towel or a layer of paper towels. The next step is to hollow them out. Turn each pepper stem-side down. Using a small, sharp paring knife, carefully cut a small circle around the stem. Gently pull the stem out; most of the core and seeds should come out with it. For any remaining seeds or membrane, use a small melon baller, the end of a teaspoon, or even your pinky finger to gently scoop them out. The goal is to create a hollow vessel for the delicious cheese filling. Place the hollowed-out peppers, opening-side down, on the paper towels to drain and dry completely. This is a critical step; a dry interior helps the filling adhere properly and prevents the final product from being watery.

Step 2: Create the Savory Cheese Filling

In a medium-sized mixing bowl, combine the softened cream cheese, the finely minced prosciutto, the finely grated sharp provolone, and the grated Parmesan cheese. Using a sturdy spatula or a hand mixer on a low setting, beat the ingredients together until they are well-combined and the mixture is mostly smooth. The warmth of the room-temperature cream cheese is key to achieving a creamy consistency without lumps.

Next, add the aromatics and seasoning. Add the minced garlic, finely chopped fresh parsley, optional fresh oregano, and freshly ground black pepper to the bowl. Continue to mix until all the ingredients are fully incorporated. The filling should be thick, creamy, and flecked with the colors of the prosciutto and herbs. Give the filling a small taste at this point. While the prosciutto and cheeses add significant saltiness, you can add a small pinch of salt if you feel it’s needed, but do so sparingly.

Step 3: Stuff the Peppers

Now for the fun part: filling the peppers. Ensure your peppers are dry on the inside. You have two primary methods for stuffing. For a cleaner, more efficient process, you can transfer the cheese mixture into a piping bag or a sturdy zip-top plastic bag. If using a zip-top bag, simply snip off one of the bottom corners to create a small opening. Squeeze the filling directly into the cavity of each pepper until it is full and slightly mounded at the opening.

Alternatively, you can use a small spoon or a butter knife. This method is a bit more hands-on but works just as well. Scoop a small amount of the filling and carefully push it into the pepper, using your finger or the back of the spoon to pack it in gently. Be careful not to overfill, as the filling might ooze out during marination. Continue this process until all the peppers are filled.

Step 4: Marinate and Chill

Arrange the stuffed cherry peppers snugly in a single layer in a shallow baking dish, a glass food storage container, or a large, wide-mouthed jar. The opening of the peppers should be facing up. Pour the ½ cup of good quality extra-virgin olive oil evenly over the peppers. Then, drizzle the reserved ¼ cup of pepper brine over everything. This brine reintroduces some of that tangy flavor and helps to create the perfect marinade.

Cover the container tightly with a lid or plastic wrap. Transfer the peppers to the refrigerator to marinate for at least 4 hours. However, for the absolute best flavor, let them marinate overnight, or even up to 24 hours. This chilling and marinating period is not just for storage; it’s an essential step where the magic happens. The flavors of the cheese, prosciutto, garlic, herbs, olive oil, and brine all meld together into a harmonious and incredibly delicious final product. The olive oil will solidify in the cold, which is perfectly normal. Simply let the peppers sit at room temperature for about 20-30 minutes before serving to allow the oil to liquefy again.

Nutrition Facts

• Servings: 8-10 appetizer servings
• Calories per serving: Approximately 250-300 kcal. The caloric content is primarily driven by the rich cheeses, prosciutto, and the olive oil marinade.
• Fat: High in fat, mainly from the cream cheese, provolone, and olive oil. This contributes to their rich, satisfying flavor and creamy mouthfeel.
• Protein: A good source of protein, provided by the combination of cheeses and the savory prosciutto.
• Sodium: This is a high-sodium appetizer due to the saltiness of the pepper brine, prosciutto, and various cheeses. It’s what makes them so crave-worthy, but should be enjoyed in moderation.
• Carbohydrates: Relatively low in carbohydrates, with the majority coming from the cherry peppers themselves.

Preparation Time

This recipe is wonderfully straightforward, but it does require some dedicated time for assembly and marination. The total time can be broken down as follows:

• Active Preparation Time: 25-35 minutes. This includes the time spent draining, coring, and hollowing out the peppers, as well as mixing the cheese filling and carefully stuffing each pepper.
• Marinating Time: Minimum 4 hours, but ideally 12-24 hours. This is passive time where the peppers are in the refrigerator, but it is absolutely crucial for developing the deep, complex flavors that make this recipe so special. Planning ahead is key.

How to Serve

These Stuffed Cherry Peppers are incredibly versatile and can be presented in numerous ways to suit any occasion. Here are some of the best ways to serve them:

• As the Star of an Antipasto Platter:
  • Arrange the stuffed peppers in the center of a large platter.
  • Surround them with an assortment of other classic antipasto items like marinated artichoke hearts, various olives, thinly sliced salami, capocollo, and mozzarella balls (bocconcini).
  • Add some crusty bread slices or gourmet crackers for scooping up any leftover marinade.
• On a Modern Charcuterie Board:
  • Place the peppers in a small bowl on your board to contain the oil.
  • Pair them with a variety of hard and soft cheeses, such as aged cheddar, creamy brie, or tangy goat cheese.
  • Add complementary items like fig jam, honeycomb, spiced nuts, and fresh fruit like grapes or pear slices. The peppers provide a tangy and spicy counterpoint to the other rich elements.
• As a Standalone Appetizer:
  • Simply arrange the stuffed cherry peppers on a beautiful serving dish.
  • Garnish with a sprinkle of extra fresh chopped parsley for a pop of color.
  • Provide small appetizer forks or toothpicks for easy, mess-free enjoyment by your guests.
• Tossed into a Salad:
  • For a unique and flavorful salad, roughly chop a few stuffed peppers.
  • Toss them with fresh arugula or mixed greens, toasted pine nuts, and a light vinaigrette. The oily, flavorful filling will almost melt into the salad, acting as part of the dressing.
• As a Garnish for Main Courses:
  • Elevate a simple main course by using these peppers as a bold garnish.
  • Place one or two next to a perfectly grilled steak, a piece of roasted chicken, or a pan-seared pork chop for a burst of flavor and color.
• On Appetizer Skewers:
  • Thread a stuffed cherry pepper onto a small skewer.
  • Alternate with a cube of salami, a ball of fresh mozzarella, a basil leaf, and a marinated artichoke heart for a beautiful and easy-to-eat party skewer.

Additional Tips

1. Safety First with Gloves: Always wear disposable gloves when hollowing out the peppers. Even sweet peppers are packed in a brine that can dry out your skin, and hot cherry pepper oils can cause a painful burning sensation if you touch your face or eyes.
2. The Piping Bag Trick: For perfectly filled peppers with a clean, professional look, use a piping bag (or a zip-top bag with the corner snipped off). It’s much faster and less messy than using a spoon, especially if you’re making a large batch for a party.
3. Make Them Ahead: This is the perfect make-ahead appetizer. In fact, their flavor is better when made a day or two in advance. This allows you to get party prep done early and lets the flavors fully meld and deepen in the refrigerator.
4. Experiment with Cheeses: Don’t be afraid to customize the filling. Swap the sharp provolone for crumbled feta for a tangier, saltier bite. Use creamy goat cheese for a different flavor profile, or add a pinch of smoked gouda for a smoky twist.
5. Add Some Crunch: For an interesting textural contrast, consider adding about ¼ cup of toasted pine nuts or very finely chopped walnuts to the cheese filling. The subtle crunch works beautifully against the creamy cheese and soft pepper.
6. Control the Heat: If you love spice, use hot cherry peppers and consider adding a pinch of red pepper flakes to the cheese filling. If you prefer it mild, be sure to buy sweet cherry peppers and give them a good rinse to remove as much of the spicy brine as possible.
7. Fresh Herbs are Best: While dried herbs can be used in a pinch (use 1/3 of the amount called for), the bright, vibrant flavor of fresh parsley and oregano makes a significant difference in the final taste. It’s worth the small effort to chop them fresh.
8. Don’t Waste the Marinade: After the peppers are gone, you’ll be left with an incredibly flavorful, garlic-and-herb-infused olive oil at the bottom of the container. Do not throw it away! Use it as a dipping oil for crusty bread, a dressing for salads, or a finishing oil drizzled over grilled vegetables or pasta.

FAQ Section

1. Can I make Stuffed Cherry Peppers ahead of time?
Absolutely! This recipe is ideal for making ahead. They need at least 4 hours to marinate, but they are significantly better when made 24 to 48 hours in advance. This gives all the flavors time to meld together. They can be stored in an airtight container in the refrigerator for up to one week.

2. What’s the difference between jarred cherry peppers and Peppadew peppers? Can I use either?
While similar, they are different. Cherry peppers are a round variety of chili pepper, often sold pickled in brine, and can range from sweet to very hot. Peppadews are a specific brand and type of pepper from South Africa known for their unique sweet and spicy flavor. You can absolutely substitute Peppadew peppers in this recipe; they work wonderfully and are often a bit milder and sweeter than standard hot cherry peppers.

3. My cheese filling seems too soft. What did I do wrong?
A soft filling is usually caused by one of two things: using whipped cream cheese from a tub instead of the block variety, or not allowing the block cream cheese to chill sufficiently after mixing. Block cream cheese is much denser. If your filling is too soft, simply place the mixing bowl in the refrigerator for 20-30 minutes to allow the cheese to firm up before you begin stuffing the peppers.

4. How long do these stuffed peppers last in the refrigerator?
When stored properly in an airtight container, submerged in the olive oil marinade, these stuffed cherry peppers will last for up to 7 days in the refrigerator. The flavors will continue to develop over the first few days.

5. Can I freeze Stuffed Cherry Peppers?
It is generally not recommended to freeze these peppers. The cream cheese filling’s texture can become grainy and watery upon thawing. Furthermore, the peppers themselves can become very soft and lose their pleasant texture after being frozen and defrosted. They are best enjoyed fresh from the refrigerator.

6. Is this recipe gluten-free?
Yes, as written, this recipe is naturally gluten-free. All the ingredients—peppers, cheeses, prosciutto, herbs, and olive oil—do not contain gluten. It’s a fantastic and safe appetizer choice for guests with gluten sensitivities or celiac disease.

7. What can I use as a vegetarian substitute for prosciutto?
To make a delicious vegetarian version, you can simply omit the prosciutto. To replace its savory, umami flavor, consider adding finely chopped sun-dried tomatoes (packed in oil, drained), chopped Kalamata olives, or marinated artichoke hearts. Each will add a unique and delicious flavor dimension to the filling.

8. Where can I typically find jarred cherry peppers in the grocery store?
You can usually find jarred cherry peppers in the pickle and olive aisle of most major supermarkets. They are often located near the roasted red peppers, pepperoncini, and other jarred antipasto items. They are available in both hot and sweet varieties, so be sure to check the label to get the kind you prefer.