Stuffed Hot Cherry Peppers
 
 
Author:
Recipe type: Appetizer
Cuisine: Italian American
Ingredients
  • On day two, it’s time to make the stuffing. Here is what gramps came up with:
  • 1 tsp. black pepper
  • 1 tsp. salt
  • 2 tsp. oregano
  • 4 cloves of garlic, chopped
  • 2 tsp. parsley
  • 4 tsp. of Romano cheese
  • 8 oz. bottle of green olives with pimentos, chopped
  • 1 large eggplant, peeled, cut into cubes, boiled 10-15 minutes until soft, drained.
  • 1 ½ pounds of plain bread crumbs
  • 2 oz. capers, chopped
  • 2 oz. Anchovies, chopped. (You can omit if you’d like, but they add a very nice flavor when combined with everything else)
  • Enough oil to moisten the mixture and bring together. I would say about 3 TBSP, but you’ll have to use your judgment. Add a little more if you need to.
  • Oil to fill jar. Use your favorite oil. I prefer a blend that is made with 10% olive oil and 90% vegetable. The brand I use is Gem, packed and distributed by Sovena, USA right here in Central New York. Flavor is amazing. Hey...I've got to give a little plug to a local business!
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Instructions
  1. Mix all of these ingredients together and you are ready to stuff!
  2. Stuff each pepper and place inside a mason jar, making sure the stuffing side is touching the glass. You can put a few in the middle for stability, stuffing side up. Fill the jar up to the first ring in the neck.
  3. ****As a side note…make sure your jars and lids are sterilized and clean by either running through the dishwasher or boiling in a pot for 3 minutes or so. ****
  4. Fill the jars with your favorite oil just enough to cover the peppers.
  5. Let the jars stand for about 10 minutes to let as much air escape as possible.
  6. Place your lids and rings on the jars and hand tighten.
  7. Put the jars in a stock pot or canning pot and cover with water and bring to a boil. Boil the jars for 30 minutes, remove from the water, and place on the counter to cool. Once cooled (at least 8 hours) check to make sure your lids are sealed….they cannot have any spring to them. If sealed, store in a cool dry place for up to a year or so and enjoy! If you have a lid that didn’t seal, change it and boil again. Once you open the jar, be sure to keep in the refrigerator.
Recipe by The Spice Kit Recipes at https://www.thespicekitrecipes.com/stuffed-cherry-peppers/