Stuffed Marinated Hot Red Cherry Peppers

Cheese and marjoram fill up marinated hot cherry peppers.

  • Servings: 7
  • Yield: Makes 14
Stuffed Marinated Hot Red Cherry Peppers

Source: Martha Stewart Living, March 2006


  • 14 hot red cherry peppers, cored and seeded, tops reserved
  • 4 ounces young pecorino or provolone cheese, cut into 1/4 inch cubes
  • 14 small sprigs fresh marjoram
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • 2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • Crusty bread, for serving


  1. Stuff each pepper with cheese and a sprig of marjoram. Transfer stuffed pepper and pepper tops to a glass loaf pan.

  2. Whisk oil, vinegar, garlic, salt, and pepper in a small bowl. Pour over peppers. Let marinate at room temperature 1 hour.

  3. Preheat oven to 400 degrees. Place tops on peppers. Cook until cheese has melted and peppers are tender, 12 to 15 minutes. Let cool slightly. Serve with bread.


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