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DAPHNE OZ Stuffed Cherry Pepper Poppers

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Daphne has a simple appetizer recipe that you can make for any occasion!

20-24 cherry peppers
1/3 pound proscuitto (small dice)
2 cups provolone cheese (shredded)
1/4 cup parmesan cheese (grated)
2 cloves garlic (peeled, minced)
1 lemon (zested)
1/4 cup olive oil (plus more for garnish)
1 teaspoon dried oregano
2 tablespoons fresh oregano (plus additional to garnish)
1/2 cup panko bread crumbs (toasted)
Kosher salt and freshly ground black pepper (to taste)

Preheat oven to 400ºF.
Cut the stems off of the cherry peppers and remove the seeds and ribs.
Place cherry peppers in a 1-quart casserole dish.
In a food processor, add proscuitto, provolone, parmesan, garlic, lemon zest, olive oil, dried oregano and fresh oregano. Pulse to combine and transfer to a piping bag. Pipe the mixture into each of the cherry peppers and top with bread crumbs. Place in the oven for 15-20 minutes, until the cheese is melted and the tops are golden brown. Remove from oven. Garnish with torn oregano and drizzle with olive oil.
Tip: This is the perfect appetizer to customize for a party! Pick your favorite small pepper and stuff with your favorite cheeses, herbs, veggies and meats. Make ahead and warm under the broiler right before the party begins.

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