Prosciutto-Wrapped Stuffed Cherry Peppers Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated Mar. 21, 2019
20140110-279606-stuffed-cherry-peppers.jpg
Photographs: Joshua Bousel

Hot cherry peppers, filled with ricotta and provolone cheeses, are wrapped with prosciutto and cooked on the grill.

Recipe Facts

Active:20 mins
Total:50 mins
Makes:20 peppers

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  • 1 cup ricotta cheese
  • 1/2 cup grated provolone cheese
  • 1/4 cup finely chopped fresh basil
  • 20 hot cherry peppers, stemmed and seeded
  • 1/2 pound thinly sliced prosciutto
  • Type of fire:two-zone indirect
  • Grill heat:medium-high

Directions

  1. In a medium bowl, mix together ricotta, provolone, and basil.

  2. Stuff each pepper with cheese mixture. Wrap each stuffed pepper with one slice of prosciutto.

  3. Light one chimney full of charcoal.When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Place wood chunk directly on coals. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.Cleanandoilthe grilling grate. Place stuffed peppers on cool side of grill, cover, and cook until prosciutto has browned and pepper has softened slightly, 20-30 minutes. Transfer peppers to serving tray, let cool for 5 minutes, then serve.

Special equipment

Grill

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