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Marinated Cherry Peppers Stuffed With Homemade Goat Cheese Served With A Prosciutto And Arugula Salad

  • Yield: 8 servings


  • 1 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 teaspoon chopped garlic
  • 1/2 cup chopped fresh herbs (rosemary, basil, thyme, marjoram, oregano, chives, etc.)
  • Salt and freshly ground black pepper to taste
  • 16 marinated cherry peppers (canned variety works best), drained, rinsed and dried
  • 1/2 pound homemade goat cheese
  • salt and white pepper to taste
  • 8 cups washed arugula leaves
  • 1/2 cup thinly sliced red onions
  • 8 very thin slices prosciutto


  • Whisk first 4 ingredients together in a non-reactive bowl and set aside. With a sharp paring knife, remove stem and core of peppers and dry them well with paper towels.
  • In a small bowl, mix goat cheese with salt and pepper to taste. Carefully fill each pepper with goat cheese and place in a shallow non-reactive casserole dish or bowl. Cover with marinade and refrigerate overnight before serving. (For an interesting twist, dip in beer batter and fry…)
  • When ready to serve, remove cherry peppers from marinade and set aside. Using a spatula, transfer marinade to a large bowl, add arugula and sliced onions and toss well to combine. Divide salad between 8 salad plates, top with a piece of prosciutto and garnish with stuffed peppers.