Stuffed Cherry Peppers

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 16 stuffed peppers, 4 servings
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Hot Stuffed Cherry Peppers:

8 (1/2-inch) cubes pepperoncino, crushed red pepper Italian table cheese, available in specialty cheese case, Asiago or pepato may be substituted

4 slices cappicola (hot Italian ham) cut in half

8 hot cherry peppers, tops cut off and seeds removed

Sweet Stuffed Cherry Peppers:

2 slices Prosciutto di Parma

3 ounces herb and garlic spreadable cheese or goat cheese

1 rib celery, cut into 1/2-inch pieces

8 sweet peppers, tops removed and seeded


  1. For hot peppers: Wrap cheese cubes in half of one slice of hot ham. Stuff ham wrapped cheese cubes inside the cherry peppers and reset caps with a toothpick.
  2. For sweet cherry peppers: Spread each slice of prosciutto with a thin layer of herb and garlic cheese. Cut each slice of ham in four pieces, then wrap a piece of celery inside each strip of ham. Stuff the meat and cheese wrapped celery into each cherry pepper.
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