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Recipe
Marinated Cherry Peppers Stuffed with Homemade Goat Cheese served with a Prosciutto and Arugula Salad

Marinated Cherry Peppers Stuffed with Homemade Goat Cheese served with a Prosciutto and Arugula Salad

Although the stuffed peppers are a delicious accent for the salad, they can also be served on their own as an hor d'oeuvre.

  • Prep Time: 30 minutes
  • Total Time: 40 minutes plus time to marinate
  • Yield: 8 servings

Ingredients

  • 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 to 24 pappadew or 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

Directions

  • 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 several hours or 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.

Recipe Details

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