Marinated Stuffed Cherry Peppers Recipe

Cherry peppers: Small, round peppers that are perfect for stuffing. They add a slight heat and vibrant color to the dish.

Cream cheese: Softened to make it easier to mix and stuff into the peppers. It provides a creamy texture and rich flavor.

Fresh herbs: Chopped parsley, basil, or chives add freshness and a burst of flavor to the cream cheese mixture.

Olive oil: Adds a smooth, fruity flavor and helps to blend the ingredients together.

Salt: Enhances the overall flavor of the stuffing.

Black pepper: Freshly ground to add a bit of spice and depth to the mixture.

When preparing the cream cheese mixture, ensure the cream cheese is fully softened to achieve a smooth and creamy texture. This will make it easier to mix with the chopped herbs and other ingredients, and will also facilitate stuffing the cherry peppers. To soften the cream cheese quickly, you can leave it at room temperature for about 30 minutes or microwave it for 10-15 seconds.

• cored and seeded cherry peppers - Substitute with mini bell peppers: Mini bell peppers have a similar size and can be easily stuffed, providing a milder flavor compared to cherry peppers.

• softened cream cheese - Substitute with goat cheese: Goat cheese offers a tangy flavor and creamy texture that complements the peppers well.

• chopped fresh herbs - Substitute with dried herbs: If fresh herbs are not available, dried herbs can be used, though in smaller quantities since they are more concentrated in flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that works well in marinades.

• salt - Substitute with sea salt: Sea salt can be used as it provides a similar level of saltiness and can enhance the flavors of the dish.

• freshly ground black pepper - Substitute with white pepper: White pepper can be used for a slightly different but still peppery flavor, and it blends well with the other ingredients.

• To keep your marinated stuffed cherry peppers fresh and flavorful, store them in an airtight container. This will help maintain their texture and prevent any unwanted odors from seeping in.
• Place the container in the refrigerator. The cool temperature will keep the cream cheese filling firm and the cherry peppers crisp. They should be good for up to 5 days.
• If you want to extend their shelf life, consider freezing them. First, arrange the stuffed peppers on a baking sheet lined with parchment paper. Make sure they are not touching each other.
• Place the baking sheet in the freezer for about 1-2 hours, or until the stuffed cherry peppers are completely frozen. This step, known as flash freezing, prevents them from sticking together.
• Once frozen, transfer the peppers to a freezer-safe bag or container. Label it with the date so you can keep track of their freshness.
• When you're ready to enjoy them, thaw the peppers in the refrigerator overnight. Avoid microwaving them, as this can cause the cream cheese filling to become watery.
• For the best taste and texture, consume the frozen marinated stuffed cherry peppers within 2 months.

• Preheat your oven to 350°F (175°C). Place the stuffed cherry peppers on a baking sheet lined with parchment paper. Bake for about 10-15 minutes or until the cream cheese filling is warm and slightly bubbly.

• For a quicker method, use a microwave. Place the stuffed cherry peppers on a microwave-safe plate. Heat on medium power for 30-45 seconds, checking halfway through to ensure they are warming evenly.

• If you prefer a stovetop method, heat a non-stick skillet over medium-low heat. Add a small amount of olive oil to the pan. Place the stuffed cherry peppers in the skillet and cover with a lid. Heat for 5-7 minutes, turning occasionally, until the cream cheese filling is warmed through.

• For an added smoky flavor, use a grill. Preheat your grill to medium heat. Place the stuffed cherry peppers on a piece of aluminum foil and grill for about 5-7 minutes, turning occasionally, until the cream cheese is warm and the peppers have slight grill marks.

• If you have an air fryer, preheat it to 350°F (175°C). Place the stuffed cherry peppers in the air fryer basket in a single layer. Air fry for 5-7 minutes, checking halfway through to ensure even heating.

• Mixing bowl: A large bowl used to combine the cream cheese, herbs, olive oil, salt, and black pepper.

• Spoon: Used to stuff each cherry pepper with the cream cheese mixture.

• Jar or container: A storage vessel to place the stuffed peppers in for refrigeration.

• Knife: Essential for chopping the fresh herbs.

• Cutting board: Provides a surface to chop the herbs safely.

• Measuring cups: Used to measure the cream cheese and olive oil accurately.

• Measuring spoons: Used to measure the salt and black pepper accurately.

• Refrigerator: Necessary to chill the stuffed peppers for at least 1 hour before serving.

Prepare the filling: Mix the cream cheese, chopped herbs, olive oil, salt, and black pepper in advance and store it in the fridge.

Use a piping bag: Transfer the cream cheese mixture into a piping bag for quicker and cleaner stuffing of the cherry peppers.

Pre-core the peppers: Core and seed the cherry peppers ahead of time and store them in an airtight container.

Batch process: Stuff all the cherry peppers at once and refrigerate them in a single layer for even chilling.