If I had to choose a favorite new food item of 2014, Pepper Shooters would be it. I first had them when I was in the hospital after having Nathan, from a sandwich chain called Primo’s…
Their sandwiches are pretty much life-changing, as are these little bites of Heaven that they sell known as Pepper Shooters. From first bite I was hooked. So I thought it was only appropriate that I share this for my last recipe of the year!
Hot pickled cherry peppers that are hollowed out, then stuffed with chunks of sharp provolone cheese and proscuitto. You could also use other Italian deli meats – like capicola or thinly sliced salami. Whatever floats your boat! A little drizzle of good olive oil and a sprinkling of dried oregano and you’re good to go!
They’re the perfect party appetizer. Either served alone, or with other cured meats, olives, and cheeses for to make a lovely antipasto platter. And, the best part is they only take a few minutes to throw together – which always makes for a winner in my book!
Hot Pepper Shooters
12 whole, hot pickled cherry peppers
6 ounces sharp provolone cheese, cubed
6 thin slices proscuitto or capicola ham
1/4 cup extra-virgin olive oil
1 tsp dried oregano
Using a pairing knife, remove the tops of the cherry peppers and remove the seed membranes from inside leaving a hollow pepper to stuff.
Cut each piece of proscuitto in half and wrap around a cube of cheese. Place one meat-wrapped piece of cheese inside each pepper. Place on a serving dish.
Drizzle with the olive oil and sprinkle on the dried oregano. Cover and refrigerate for at least 1 hour before serving.