ompletely submerged.
Rinse the cherry peppers thoroughly under cool running water
arlic and discard.
Add cherry peppers and scallions and cook (over
Remove stems and seeds from cherry peppers. Slice the peppers into 1/4\" strips
In blender or food processor, blend first seven ingredients until smooth.
Stir in pickled cherry peppers.
uickly. Add some sliced hot cherry peppers and a tablespoon of their
about 8 minutes. Add the peppers and garlic; cook for 1
Cut red cherry peppers in half, vertically, leaving stem for presentation.
Remove seeds.
Drain well on paper towel.
In a small bowl combine all remaining ingredients and mix well.
Spoon filling into pepper halves.
Whisk eggs, Parmesan, olive oil, cherry peppers, parsley, 1/2 teaspoon salt,
Set aside.
Stuff each cherry pepper generously with Italian sausage
Wash cherry peppers and place whole, stems intact,
Remove stem and seeds from cherry peppers and rinse peppers under cold water.
Cut meat slices into halves or quarters Cut cheese into appropriate sizes for cherry peppers (pieces should be about half the size of pepper cavity) Add a little grated cheese to bottom of pepper Add half slices of salami and prosciutto Stuff cheese into meat so all fits snugly Sprinkle grated cheese on top Salt and pepper to taste Garnish with fresh parsley.
ven. Stir in artichoke hearts, cherry peppers, lemon juice, and thyme.
otatoes. Add the wine and cherry peppers and simmer, covered, until the
nd its juices, the diced peppers, and 1/3 cup of
auce, butter, blue cheese dressing, cherry peppers, onion, black pepper, and red
he tomatoes, olives, green onions, cherry peppers, onions, cucumbers and dressing and
Preheat grill.
In a large frying pan, heat olive oil over medium heat. Cook garlic and scallions for 3 mins. Add whiskey and bring to a boil. Remove from heat and whisk in mustard, Worcestershire and sugar.
Season steaks then coat in 3/4 cup whiskey-garlic mixture. Grill steaks for 15 mins, or until cooked to your liking.
Meanwhile, combine bell peppers with remaining marinade. Season. Grill for 8 mins, until softened and charred. Combine with cherry peppers then transfer to a serving platter along with steaks.
ale mixture. Distribute chopped pickled picante peppers on top.
Bake in
Slice the tops off of the cherry peppers and carefully remove the seeds, keeping peppers whole. Wrap a cube of cheese with prosciutto, and stuff into a pepper. If there is still room inside the pepper, stuff in more prosciutto. Repeat with remaining peppers.
Place all of the stuffed peppers into a 1 quart jar - or one that your peppers will all fit into, and sprinkle salt over them. Pour in enough olive oil to cover the peppers. Cover, and let stand for 1 hour before eating. Refrigerate leftovers.
Wash cherry peppers and place whole, stems intact,