Let’s all make up a batch of Prosciutto-Wrapped Pepper Poppers to celebrate National Pepper Month! Personally, I am still harvesting my green and orange mini peppers from the garden, plus I added a few red and yellow ones from the store. I needed a good recipe to use them up. My apologies if you can’t see those gorgeous colors in the photo. I crammed all the ones I had onto that pizza pan!
Y’all remember that family Halloween party that I planned this year? This was one of the dishes that I prepared. Thank you Joanna Gaines @ Magnolia Journal. She shares some great recipes that I am always happy to prepare and share. I trust her, you know.
These pepper poppers were a big hit and super easy to make. And who doesn’t love finger foods? No utensils needed to eat these. You can just pop them in your mouth, and if you leave the stem on for decoration, you should be okay because it crisps right up. Your choice.
If you need some other ideas for Pepper month, Julie is sharing a recipe soon. And who knows? I might still have some peppers left on my bushes in the garden that I will need to use up. There is another recipe I want to try with some of my jalapenos. It’s also from Magnolia Journal.
Check this link to our old blog for Chile Rellenos–a must-have recipe for Anaheim peppers. We grew some of those this year, too, but they were small, so they are roasted and I will use them for diced green chilies. Did you know we have a shortage on those this year? You can hardly find a can on the grocery store shelves. 2020. What’s a girl to do?
Prosciutto-Wrapped Pepper Poppers
- November 12, 2020
- Print this
Ingredients
- 6 oz. bulk Italian Sausage
- 1 15-oz. carton whole-milk ricotta cheese
- 1/2 cup finely shredded Asiago cheese (I used a blend because my store didn't have Asiago)
- 1/4 cup chopped pepperoncini salad peppers
- 3 tablespoons chopped fresh basil
- 1/4 teaspoon black pepper
- 1 lb. fresh mini sweet peppers with stems, halved & seeded (you could also use banana peppers)
- 4 ounces sliced prosciutto
Directions
- Step 1
- Preheat oven to 425 degrees F. Cook sausage in a small skillet over medium heat until browned. then drain on paper towels. Stir together the sausage and the next five ingredients, in a bowl.
- Step 2
- Spoon ricotta mixture into pepper halves. Cut slices of prosciutto in half lengthwise. Wrap each stuffed pepper half with a strip of prosciutto. Arrange on a foil-lined baking sheet.
- Step 3
- Bake 10-15 minutes or until peppers are soft and filling is heated through.
