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Cherry Pepper Poppers

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)33.66
Energy (kCal)151.3
Carbohydrates (g)-
Total fats (g)0.85
  • Cuisine

    European >> Italian >> Italian

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 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. | 2. 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra virgin olive oil 1 cup 151.3 0.0 33.66 0.85
    cherry pepper 12 151.3 0.0 33.66 0.85
    sharp provolone cheese 6 ounces cubed 151.3 0.0 33.66 0.85
    prosciutto 6 ounces sliced 151.3 0.0 33.66 0.85
    salt 1 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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