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CHERRY PEPPER SHOOTERS
If these little babies don't "break the ice" at your next party, I'll eat my hat (and all the pepper shooters, too! *LOL*)
Recipe By : From The Edible Pepper Garden by Rosalind Creasy

24 ripe cherry peppers
1 1/4 cups white or red wine
1/3 pound Montery Jack or mozzarella cheese -- cut in 1" cubes
1/8 pound thinly sliced prosciutto -- cut in strips

With a knife, cut off the top of each pepper. Using a melon baller or very small spoon, scoop out the seeds and membranes. In a saucepan, bring the wine to a boil. Add the peppers in two batches, poaching each batch for 1 minute. Drain peppers cut side down on paper towels. Take a piece of cheese, wrap a strip of prosciutto around it, and stuff it into a pepper. Repeat the process until all the peppers are stuffed.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved