BRIAN IN THE KITCHEN brought to you by Stitsworth Meats
January 28 2010
Football Stuffed Cherry Peppers
1/2 Cup olive oil
1/2 Cup white wine vinegar
2 cloves garlic, minced
1/2 teaspoon each salt and pepper
16 fresh cherry peppers
8 oz. prosciutto, thinly sliced
8 oz. pepper jack cheese, cut into cubes that will fit inside your peppers
Whisk together oil, vinegar, garlic, salt and pepper until combined.
Cut off tops of cherry peppers and remove the seeds being careful not to tear the pepper.
Wrap each cheese cube with a slice of prosciutto and stuff it inside a pepper. If pepper isn't packed, stuff a bit more prosciutto inside, still being careful not to rip pepper.
Place stuffed peppers into a large, clean screw-top jar or plastic container with an airtight lid. (You may need more than one jar for all peppers to fit.) Pour oil and vinegar mixture over peppers and place lid on container. Gently shake jar to coat pepper. Refrigerate for at least 1 day, shaking jar occasionally.
Before serving, bring peppers to room temperature. Keep in jar for transport to the tailgating site and for serving. Or pour into a bowl and place on the food table.
Makes 16 cherry peppers