Name: Stuffed Cherry Peppers (Peperoncini Ripieni)
Prep time: 20 min
Total time: 1 d 20 min
Yield: 8
Cuisine: Italian
Ingredients: 16 jarred hot or sweet cherry peppers (whole, in brine); 3 oz sharp provolone cheese, cut into small cubes (about 16-20 pieces); 3 thin slices prosciutto (about 3 oz/85 g), cut into small squares or strips; Extra virgin olive oil, enough to cover (about 1-1½ cups); Optional: 1 tbsp chopped fresh Italian parsley; Optional: ½ tsp dried oregano; Optional: splash of reserved pepper brine or a pinch of black pepper

These Stuffed Cherry Peppers (Peperoncini Ripieni) are vibrant, tangy hot or sweet cherry peppers hollowed out and filled with savory prosciutto and creamy provolone cheese, then marinated in olive oil for an irresistible burst of Italian flavor in every bite. A classic antipasto that’s spicy, salty, and utterly addictive.

Why You’ll Love This Recipe

You’ll adore these Stuffed Cherry Peppers because they capture the essence of authentic Italian antipasti—simple yet bold flavors that shine on any charcuterie board, picnic spread, or holiday table.

The contrast between the fiery-tangy pepper, silky prosciutto, and mild, melty provolone creates perfect harmony in one small bite. No cooking required (using jarred peppers), so they’re ready in minutes yet taste like something from a family-run trattoria in Calabria or Abruzzo.

They’re make-ahead friendly, improve with time as the flavors meld, and impress guests without stress. The satisfying pop of heat balanced by rich, cured meat and cheese makes them dangerously snackable—once you start, it’s hard to stop!

Yield: 8 serves

Stuffed Cherry Peppers (Peperoncini Ripieni)

Tangy cherry peppers stuffed with prosciutto and provolone, marinated in olive oil—perfect Italian antipasto bite.

Prep Time 20 minutes

Additional Time 1 day

Total Time 1 day 20 minutes

Ingredients

16 jarred hot or sweet cherry peppers (whole, in brine)
3 oz sharp provolone cheese, cut into small cubes (about 16-20 pieces)
3 thin slices prosciutto (about 3 oz/85 g), cut into small squares or strips
Extra virgin olive oil, enough to cover (about 1-1½ cups)
Optional: 1 tbsp chopped fresh Italian parsley
Optional: ½ tsp dried oregano
Optional: splash of reserved pepper brine or a pinch of black pepper

Instructions

Prep the peppers — Drain the jarred cherry peppers in a colander. Gently pat them dry inside and out with paper towels—this keeps everything crisp and flavorful!
Careful coring — Using a small paring knife or your fingers, carefully remove the stems and scoop out the seeds and ribs. Rinse lightly if needed, then drain upside down on more paper towels. Keep them whole—no tears!
Cheese time — Cut the provolone into small cubes that fit nicely inside the peppers (about ½-inch pieces). The sharp tang pairs magically with the salty prosciutto.
Prosciutto wrap — Cut prosciutto slices into squares or strips. Wrap each cheese cube snugly in a piece of prosciutto—like little flavor parcels ready to burst!
Stuff with love — Gently push one prosciutto-wrapped cheese piece into each pepper. If there's room, add a tiny extra bit of prosciutto. Don't overstuff—leave a little space for the oil to seep in.
Season boost — If using, sprinkle a pinch of chopped parsley, oregano, or black pepper inside or over the peppers for extra Italian flair.
Jar magic — Arrange the stuffed peppers snugly in a clean glass jar or container. Pour in enough extra virgin olive oil to fully submerge them—beautiful golden bath time!
Optional zing — Add a small splash of reserved pepper brine for tang or a drizzle more oil if needed. Seal the jar tightly.
Marinate patiently — Refrigerate for at least 1 hour, but ideally 24 hours (or up to a few days). The longer they sit, the more the flavors meld into pure deliciousness.
Serve and savor — Bring to room temperature before serving. Arrange on a platter, drizzle with a little extra oil, and watch them disappear—perfect with crusty bread, olives, or as part of an antipasto spread!

Notes

Always use clean utensils when serving from the jar to maintain freshness. If using fresh cherry peppers, pickle them in vinegar brine first for safety (botulism risk in oil without acidification). Adjust heat level by choosing mild/sweet peppers. These get even better after a day or two!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 100Total Fat 4gSaturated Fat 2gUnsaturated Fat 2gCholesterol 15mgSodium 380mgCarbohydrates 8gFiber 3gSugar 6gProtein 7g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Use jarred hot or sweet cherry peppers (hot for bold kick, sweet for milder appeal) drained well to avoid sogginess. Pat peppers dry inside and out with paper towels for better stuffing adhesion.

Cut prosciutto into small squares or strips and provolone into cubes that fit snugly—wrap cheese in prosciutto for easy insertion and even flavor distribution. Gently stuff without tearing peppers; a small spoon or your fingers work best.

For extra shine and flavor, drizzle with high-quality extra virgin olive oil after stuffing and let marinate at least 24 hours in the fridge. Serve at room temperature for maximum taste—cold straight from the fridge dulls the flavors. If using fresh peppers, pickle them first in vinegar brine for safety and tang.

Ingredients Notes

The beauty of Peperoncini Ripieni lies in premium, simple ingredients that let each shine. Jarred cherry peppers (hot or sweet varieties packed in vinegar brine) provide the tangy, spicy vessel—choose whole ones without splits for easy stuffing.

Prosciutto (thinly sliced, high-quality Italian cured ham) adds salty, melt-in-your-mouth richness; avoid overly salty domestic versions. Provolone cheese (sharp or mild, depending on preference) brings creamy, tangy depth—cut into small cubes for perfect fit.

Extra virgin olive oil is crucial for marinating; use a fruity, high-quality one to enhance rather than overpower. Optional fresh Italian parsley and oregano add herbal brightness, while a touch of brine from the jar can be splashed in for extra zing.

Fresh garlic or anchovies appear in variations, but this classic prosciutto-provolone combo keeps it straightforward and crowd-pleasing.

Variations and Substitutions

Endless ways to personalize these! For a seafood twist popular in Calabria, swap prosciutto/provolone for a creamy tuna-anchovy-caper filling (blend canned tuna, anchovies, capers, parsley, olive oil into a smooth paste and pipe in).

Try bread crumb versions: mix seasoned breadcrumbs, grated Parmigiano, garlic, parsley, and a splash of vinegar for a crunchy, baked option. Go vegetarian by stuffing with marinated artichoke hearts, feta or goat cheese, sun-dried tomatoes, and herbs. Use mortadella, salami, or capicola instead of prosciutto for different cured meat profiles.

Swap provolone for mozzarella, pecorino, or fontina. For milder heat, choose sweet cherry peppers or banana peppers. Add chopped olives, roasted red peppers, or fresh basil to the stuffing. For heat lovers, include red pepper flakes or a drizzle of chili oil in the marinade.

Dairy-free? Use plant-based cheese and skip the meat for a veggie-forward version with nuts or hummus.

Storage Options

Store stuffed peppers in a clean glass jar, completely covered with extra virgin olive oil, in the refrigerator for up to 2 weeks—the flavors deepen beautifully over time. Keep submerged in oil to prevent spoilage.

For longer storage (up to a month), ensure peppers stay fully immersed and use a clean utensil each time. Do not freeze, as texture becomes mushy upon thawing. Serve chilled or room temp; bring out 30 minutes before eating for best flavor.