stuffed hot cherry peppers recipe

Written ByJenny Smyth Posted on
stuffed hot cherry peppers recipe
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The Best stuffed hot cherry peppers recipe

I’ve always been a fan of spicy food, and stuffed hot cherry peppers are one of my absolute favorites. I first discovered this recipe when I was on vacation in Italy, where it’s a common appetizer at family gatherings and special occasions. The combination of the crunchy pepper exterior giving way to the creamy, cheesy filling is just irresistible.

I’ve since adapted the recipe to make it more accessible for home cooks like me, using readily available ingredients and straightforward techniques. I love serving these peppers at parties and get-togethers because they’re easy to make ahead of time and can be devoured in just a few bites. My kids adore them too – they’re a fun finger food that’s perfect for little hands to hold.

Plus, the combination of cheese and pepper provides a great balance of flavors that even the pickiest eaters will enjoy. One of the best things about this recipe is how versatile it is. You can serve it as an appetizer, a snack, or even as part of a main course.

The peppers can be stuffed with all sorts of fillings – from traditional cheese and herbs to more adventurous combinations like meatballs or spinach and feta. From a health perspective, this recipe is also a winner. The peppers are low in calories but high in fiber and antioxidants, making them a great addition to a balanced diet.

And by using whole wheat breadcrumbs instead of regular breadcrumbs, you can increase the nutritional value even further.

Stuffed Hot Cherry Peppers

Stuffed Hot Cherry Peppers

4.8 from 1699 votes

A classic Italian appetizer featuring spicy cherry peppers stuffed with a savory breadcrumb, cheese, and anchovy filling, then baked until tender. These peppers are perfect for serving as a bold starter or alongside cured meats and cheeses.

Prep Time20 mins
Cook Time25 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Peppers

12 hot cherry peppers (about 1 pound)
3 tablespoons olive oil, plus more for drizzling

For the Filling

1 cup fresh breadcrumbs
1/2 cup grated Pecorino Romano cheese
2 tablespoons capers, rinsed and chopped
4 anchovy fillets, minced
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 tablespoon red wine vinegar
1/4 teaspoon black pepper

👨‍🍳Directions

1Preheat the oven to 375°F.
2Using a small paring knife, cut around the stem of each cherry pepper and remove the stem and core, keeping the pepper whole.
3Use a small spoon to scrape out the seeds and membranes, being careful not to tear the pepper.
4In a mixing bowl, combine the fresh breadcrumbs, grated Pecorino Romano, chopped capers, minced anchovies, minced garlic, chopped parsley, red wine vinegar, and black pepper.
5Drizzle in 2 tablespoons of olive oil and stir until the mixture is evenly moistened and clumps together.
6Using a small spoon, carefully stuff each pepper with the breadcrumb mixture, packing it gently but firmly.
7Place the stuffed peppers upright in a single layer in a 9×13 inch baking dish, arranging them so they support each other.
8Drizzle the remaining 1 tablespoon of olive oil over the peppers and cover the dish tightly with aluminum foil.
9Bake for 15 minutes, then remove the foil and continue baking for 10 minutes, until the peppers are tender when pierced with a fork and the filling is lightly golden on top.
10Let the peppers cool in the dish for 5 minutes before serving.
11Serve warm or at room temperature as an appetizer or side dish.

🔧Equipment

Small paring knife
Small spoon
Mixing bowl
Baking dish (9×13 inch)
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 16g💛Saturated Fat: 4g❤️Cholesterol: 20mg🧂Sodium: 650mg🌾Total Carbs: 22g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 10g

📝Notes

For a milder version, remove all seeds and membranes thoroughly. You can substitute provolone or mozzarella for the Pecorino if desired. Leftover stuffed peppers keep refrigerated for up to 3 days; reheat in a 350°F oven.

Watch Video Of How Stuffed Hot Cherry Peppers Works

I love serving these stuffed hot cherry peppers at family gatherings because they’re easy to make ahead of time and always impress guests with their unique flavor combination.

Plus, they’re so versatile – you can serve them as an appetizer, snack, or even as part of a main course.

With their low calorie count but high fiber content, they’re also a great choice for health-conscious eaters.

❓ Frequently Asked Questions About Stuffed Hot Cherry Peppers

Q: What types of peppers are best for stuffing?

A: For this recipe, you’ll want to use small hot cherry peppers, which have a sweet and slightly smoky flavor that pairs perfectly with the creamy filling. If you can’t find cherry peppers, you can substitute with other small hot peppers like Thai chilies or Hungarian hot wax peppers.

Q: Can I use pre-made breadcrumbs instead of making my own?

A: Yes, you can use store-bought breadcrumbs if you prefer. However, making your own breadcrumbs from whole wheat bread is easier than you might think and adds an extra layer of flavor to the dish.

Q: How far in advance can I make the stuffed peppers?

A: You can assemble the peppers up to 24 hours in advance and refrigerate them until ready to bake. This makes it easy to prepare ahead of time for parties or special events.

Q: Can I use different types of cheese in place of mozzarella?

A: While mozzarella is traditional in this recipe, you can experiment with other cheeses like ricotta or cottage cheese for a different flavor profile.

Q: Do I need to adjust cooking time if I use different types of cheese?

A: The cooking time may vary slightly depending on the type of cheese used. For example, ricotta cheese will melt more quickly than mozzarella, so keep an eye on them while they’re baking.

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