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Stuffed Marinated Hot Red Cherry Peppers

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    Martha Stewart Living, March 2006
    • Yield Makes 14
      Serves 7 as a first course
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    Ingredients

    • 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

    Directions

    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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