Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
316
Calories
9g
Protein
21g
Fat
25g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Cherry Pepper | 1 cup (138g) | 87 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3-4 jars mild cherry peppers
- Proscuitto, chopped
- Asiago or Provolone, chopped
- 1/2 - 1 c. olive oil
- 2-4 cloves garlic, minced
- 3-4 tsp. juice from pepper jars
Directions
1
Cut tops off peppers and clean out insides. Mix prosciutto and cheese; stuff peppers with mixture.
2
Combine olive oil, garlic and pepper juice.
3
Place stuffed peppers upside down in pan (stuffing side down).
4
Pour olive oil mixture over peppers; marinate overnight.
Recipe sourced from
fandom