Hello Sue,

We'd love to see recipes anyone has to share for these. In the meantime, here are three from our archives.

Title: recipe for Stuffed Cherry Peppers
Posted By: Brenda, PA
Date: April 26th 1998
Board: TKL Cooking Club

I work in a fine dining seafood resteraunt and we use the stuffed cherry peppers with the ham and cheese that you mentioned, but they said it was more cost effective for us to buy them already stuffed. I am sure you could find them in a specialty store maybe. The ones we get are really good. I am sure you could just buy a jar of cherry peppers and stuff yourself with the provolone cheese and proscuitto ham and then put back in the jar the peppers came from, when our peppers come in stuffed they are stored in the original pepper juice to flavor the ham and cheese. hope this helps

Recipe:Stuffed Cherry Peppers(cold)
Posted By: Nancy,NJ
Date: July 23rd 1999
Board: Chat Room Recipe Archive

Fresh Hot Cherry Peppers
Hard Salami
Provolone
Hot Ham
Red Wine Vinegrette
Italian Dressing

Core & seed the cherry peppers(use gloves). Arrange slice of hard salami so that it forms a rectangular shape(don't bother trimming edges)cover it with a layer of the cheese and then with the ham. Roll it up lenthwise jellyroll style, Slice crosswise into rounds to fit the openings in the cored peppers. Stuff the slices into the peppers spiral side up. Place the stuffed peppers in a large glass covered container or jar. Pour a 50/50 misture of the dressing over the peppers to cover. Refrigerate for 7-10 days. Enjoy!

Title: Recipe(tried): Bacon-Cream Cheese Rolls/Stuffed Cherry Peppers/Stuffed Mushrooms
Posted By: Paul the Scampi guy Hill
Date: March 31st 1998
Board: What's For Dinner?

take mild cherry peppers (from a jar) and gently remove the insides.... take a thin slice of spiced Italian ham and and provolone cheese on top and cut strips. roll the strips up and slide into the cherry peppers, return the peppers to my favorite kitchen tool..the zip lock bag...and toss in a little olive oil and fresh garlic..... let it marinade over night and watch them disappear as they hit the plate.

Happy Cooking,

Betsy@recipelink.com