Recipe information
Yield
makes 14; serves 7 as a first course
Ingredients
14
hot red cherry peppers, cored and seeded, tops reserved
4
ounces young pecorino or provolone cheese, cut into 1/4-inch cubes
14
small sprigs fresh marjoram
1
/4 cup extra-virgin olive oil
2
tablespoons red-wine vinegar
1
garlic clove, minced
2
teaspoons coarse salt
1
/4 teaspoon freshly ground black pepper
Crusty bread, for serving
Need to make a substitution?
Preparation
Step 1
Stuff each pepper with cheese and a sprig of marjoram. Transfer the stuffed peppers and pepper tops to a glass loaf pan.
Step 2
Whisk the oil, vinegar, garlic, salt, and pepper in a small bowl. Pour over the peppers. Let marinate at room temperature 1 hour.
Step 3
Preheat the oven to 400°F. Place the tops on the peppers. Cook until the cheese has melted and the peppers are tender, 12 to 15 minutes. Let cool slightly. Serve with bread.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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