Savory Stuffed Cherry Peppers

Savory Stuffed Cherry Peppers

3 servings
Our family’s holiday dinners always include a giant antipasto, and the showpiece when we were growing up was Mom’s stuffed hot peppers on top of the display. Regardless of how spicy the peppers were, every year we would sneak into the refrigerator and steal one of those thrilling little flavor bombs! There isn’t a holiday that we don’t make them in her honor. These stuffed peppers are remarkable hot or cold. Serve with a nice loaf of Italian bread and a glass of wine. —Donna Scarano, East Hanover, New Jersey

Ingredients

  • jars pickled hot cherry peppers

    drained, 16 ounces each

    3
  • anchovy fillets
    2 oz
  • tomato

    seeded and finely chopped

    1 large
  • pimiento-stuffed olives

    finely chopped

    1 c
  • ripe olives

    finely chopped

    1 c
  • olive oil

    divided

    3 tbsp
  • grated parmesan cheese
    ¼ c
  • seasoned bread crumbs
    2 tbsp
  • capers

    drained

    1 tsp
  • minced fresh parsley or 1 teaspoon dried parsley flakes
    1 tbsp
  • garlic powder
    1 tsp
  • pepper
    ½ tsp
  • dried basil
    ½ tsp

Directions

  1. 1

    Preheat oven to 350°. Cut tops off peppers and remove seeds; set aside. Drain and chop anchovies, reserving oil.

  2. 2

    In a large bowl, combine tomato, olives, 1 tablespoon olive oil, Parmesan cheese, anchovies, anchovy oil, bread crumbs, capers, parsley and seasonings. Spoon into peppers.

  3. 3

    Place in a greased 13x9-in. baking dish. Drizzle with remaining 2 tablespoons olive oil. Bake until tops are light golden brown, about 40 minutes.

Savory Stuffed Cherry Peppers

Savory Stuffed Cherry Peppers

60 min3 servings49 cal

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About this Recipe

Transport your holiday table to Nonna's kitchen with these irresistible Savory Stuffed Cherry Peppers, a cherished family tradition that promises to be the showpiece of any antipasto spread. This recipe brings to life those thrilling 'flavor bombs' that evoke fond memories and gather everyone around the appetizer platter.

What makes these peppers truly remarkable is the symphony of savory notes, carefully blending briny anchovy fillets, two kinds of finely chopped olives—pimiento-stuffed and ripe—pungent capers, and a hint of Parmesan cheese. This unique combination creates a rich, complex filling that perfectly complements the bright, tangy heat of the pickled cherry peppers, setting them apart from ordinary appetizers.

You'll bite into a tender, piquant cherry pepper, yielding to a robust, herbaceous filling that delights the palate. Each 'flavor bomb' delivers a satisfying burst of umami and saltiness, balanced with aromatic garlic powder, fresh parsley, and dried basil. Remarkable served hot or cold, these versatile peppers offer a thrilling addition to any gathering, ready to be enjoyed straight from the fridge or gently warmed.

While this recipe is a beloved classic that shines as is, the pickled hot cherry peppers themselves offer a natural element of variation. The spiciness can range from mildly warm to a more pronounced piquant note, depending on the brand and batch you select. This inherent difference provides an exciting, subtle surprise with every delicious bite.

These Savory Stuffed Cherry Peppers are truly the perfect centerpiece for holiday dinners and festive gatherings, adding an authentic, rustic flair to any antipasto display. Serve them generously alongside a crusty loaf of fresh Italian bread, perfect for soaking up any flavorful olive oil, and a crisp glass of wine for a truly unforgettable culinary experience.

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