Mozzarella and Prosciutto Stuffed Pimientos

    (20)
    1 hour 25 min

    These make a wonderful appetiser, starter or food gift. Pimiento peppers are stuffed with mozzarella and prosciutto, then allowed to marinate in a seasoned olive oil.


    19 people made this

    Ingredients
    Makes: 12 

    • 250ml extra virgin olive oil
    • 12 fresh pimiento peppers
    • 175g mozzarella cheese, cubed
    • 175g thinly sliced prosciutto
    • 1 teaspoon salt

    Method
    Prep:25min  ›  Extra time:1hr marinating  ›  Ready in:1hr25min 

    1. Slice the tops off of the pimientos and carefully remove the seeds, keeping them whole. Wrap a cube of cheese with prosciutto and stuff into a pepper. If there is still room inside the pepper, stuff in more prosciutto. Repeat with remaining peppers.
    2. Place all of the stuffed peppers into a 1 litre jar or one that your peppers will all fit into and sprinkle salt over them. Pour in enough olive oil to cover the peppers. Cover and let stand for 1 hour before eating. Refrigerate leftovers.

    Ingredients

    Fresh pimientos can be purchased in speciality markets or online. Alternatively, you can use any fresh mild chillies.

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    Reviews & ratings
    Average global rating:
    (20)

    Reviews in English (18)

    by
    55

    These were disgusting. We had already marinated some of our homegrown peppers in a vinegar based marinade and stuffed them as well. The ones in the vinegar based marinade were much better. The oil soaked peppers were nasty!  -  30 Aug 2003  (Review from Allrecipes US | Canada)

    by
    44

    My family loves these peppers and when I came across the recipe, I couldn't wait to make them. I made two large jars and then still had left over proscuitto and cheese so ran to get more peppers only to find they were sold out. I bought Hot Banana Peppers instead and stuffed them and all of them were a huge hit!!  -  28 Aug 2005  (Review from Allrecipes US | Canada)

    by
    30

    I love these. I had a little trouble finding the cherry peppers but managed to get them at a big grocery store. I would suggest purchasing at least 18 medium sized peppers and have about 2 1/2 cups of oil for this recipe or use less Prosciutto and Provolone. I used regular olive oil instead of extra virgin olive oil because I prefer the milder taste. When refrigerating, the oil may get cloudy but comes back to normal at room temperature.  -  22 Oct 2007  (Review from Allrecipes US | Canada)

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