Ingredients:

  • 1 (16-ounce) jar sweet cherry peppers, drained (approx. 12-16 peppers) - (450g)
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon balsamic vinegar (5ml) (optional)
  • 8 ounces cream cheese, softened (225g)
  • 4 ounces provolone cheese, finely diced (115g)
  • 2 ounces hard salami, finely diced (55g)
  • 2 tablespoons grated Parmesan cheese (30ml)
  • 1 clove garlic, minced (approx. 1 teaspoon or 5ml)
  • 1/4 teaspoon dried oregano (1.25ml)
  • Pinch of red pepper flakes (optional)
  • Freshly ground black pepper to taste

Instructions:

  1. Drain the cherry peppers thoroughly. Gently slice a slit down the side of each pepper. Carefully remove the seeds and membranes using a small spoon or your fingers.
  2. Toss the peppers with olive oil and balsamic vinegar (if using). Let them sit while you prepare the filling.
  3. In a medium bowl, combine the softened cream cheese, provolone, salami, Parmesan cheese, garlic, oregano, and red pepper flakes (if using). Season with black pepper. Mix well.
  4. Using a small spoon or a piping bag, carefully stuff each cherry pepper with the cream cheese mixture. Pack the filling in tightly.
  5. Arrange the stuffed cherry peppers on a serving platter. Cover and refrigerate for at least 1 hour (preferably longer, up to overnight).
  6. Let the peppers come to room temperature slightly before serving for maximum flavor. These stuffed cherry peppers are a perfect appetizer.