Hot “Stuffed”

Stuffed Cherry Peppers are a popular item around these parts.

These are the small, bright red peppers sometimes known as “pimiento” but usually referred to as “cherry peppers” based on their size and color. (Capsicum annuum for those who are really into it) They have a fairly low rating on the Scoville scale of heat but this doesn’t mean they don’t pack a bite of heat. For me they have an initial “prick” of heat but it subsides pretty quickly. But everyone is different so proceed with your level of caution.

Here in New England you will find these little guys pickled and served up along side platters of lamb kebobs or even more popular… as part of an Antipasto platter stuffed with a bit of salty cheese and prosciutto.

After spying fresh ones for sale at the city farm market, I recently decided that these little guys might serve as a nice vessel for a meat stuffing thereby elevating their status to “hot appetizer.” Just imagine these guys feeding the masses at your next football party or even as part of a fancy “passed hors d’oeuvres” affair.

I used a bit of ground pork (fatty butt to be specific) but a more lean cut of ground pork or beef would be good. (or lamb, yum…)  I added only seasoned salt, ground black pepper and fresh minced basil to the meat before stuffing the peppers and pushing a little hunk of Havarti cheese into the center. (Instead of stuffing the cheese in, you could add it as a topping in the last 10 mins of baking instead using Parmesan etc)

Here was my process….

remove the tops and all of the seeds to keep the heat down

Remove the tops and all of the seeds to keep the heat down.

 

perfect little vessels

Perfect little vessels – They can only hold barely a tablespoon.

Pack in the flavor with seasoned meat and a cube of cheese

Pack in the flavor with seasoned meat and a cube of cheese.

baked for 20 mins at 400 degrees with a drizzle of olive oil

Baked on an oiled sheet pan for 20 mins at 400 degrees with a drizzle of olive oil.                                  Maybe top with minced, fresh basil if you are feeling fancy.

Production notes

A pound of ground meat would fill approximately 24 peppers depending on the actual size of the peppers. You would probably use about 1/2 cup of fresh minced basil per pound of ground meat. About 2 tablespoons of seasoned salt per pound of meat and some good healthy pinches of ground black pepper.  The cheese cubes were tiny at about 1/4″ x 1/4″ in size. Any cheese would be good here, but one that melts willingly would work best.

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