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Finished stuffed cherry peppers on a white platter, small round red peppers filled with a swirl of white herb cream cheese filling, fresh basil scattered around, warm natural light, casual home entertaining

Stuffed Cherry Peppers

Jarred sweet cherry peppers filled with a whipped cream cheese and herb mixture. Fifteen minutes, no oven.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 20 peppers
Ingredients Method

Ingredients
  

  • 2 16-oz jars sweet cherry peppers drained, about 20 peppers
  • 8 oz cream cheese softened to room temperature
  • 1/4 cup whole-milk ricotta
  • 1/3 cup grated Parmesan
  • 2 tbsp fresh basil finely chopped
  • 1 tbsp fresh parsley finely chopped
  • 1 clove garlic grated
  • 1 tsp lemon zest
  • 2 tbsp prosciutto finely chopped, optional
  • Black pepper to taste

Method
 

  1. Drain the peppers and set them upside down on paper towels for 10 minutes. Any brine left inside will thin the filling and leak onto the platter.
  2. Beat the cream cheese, ricotta, and Parmesan together until completely smooth and light. Room-temperature cream cheese is essential; cold cheese stays lumpy and will clog a piping bag.
  3. Fold in the basil, parsley, garlic, lemon zest, prosciutto if using, and pepper.
  4. Transfer the filling to a piping bag or a zip-top bag with the corner snipped off, and fill each pepper generously so the filling domes slightly above the rim.
  5. Chill 30 minutes to firm up, then serve at room temperature.