RICHMOND, Va - Culinary expert and Virginia This Morning favorite Shayne Rogers shared a recipe for those who want to serve up a tasty dish without too much time or hassle. These quick and easy peppers stuffed with mozzarella cheese are a great appetizer or snack that pack some sweet heat. Create this delicious dish in no time and get out of the kitchen and into the sun.
2 12oz jars pickled cherry peppers (these come in sweet and hot, use your choice)
8 oz fresh mozzarella or bocconcini
Dried Italian herbs such as basil, oregano and crushed red pepper
Fresh basil leaves
Cured Italian meats such as capicola, sopressata or prosciutto
Drain and pull the stems and seeds from the peppers. If using the larger balls of mozzarella, cut them into chunks that fit into the peppers, pop them into a bowl and toss with 1 or 2T of olive oil and herbs of your choice. Use about 1T of dried herbs in any combination. I’m using 1 ½ t each dried basil and oregano and a sprinkle of crushed red pepper. Wrap the seasoned cheese with a fresh basil leaf or a strip of the cured meats and stuff them into the peppers. They are ready to serve now or you may place them on a baking sheet and warm them in a 350 degree oven until the cheese is melted.