Stuffed Cherry Peppers

Ingredients

• 1 jar (680 g / 24 oz)whole sweet and spicy cherry peppers
• 227 g (8 oz)full-fat cream cheese, softened to room temperature
• 240 ml (1 cup)whole milk ricotta cheese
• 113 g (4 oz)thinly sliced prosciutto, finely chopped
• 227 g (½ lb)lean ground beef, cooked and drained
• 100 g (1 cup), dividedfreshly grated Parmesan cheese
• 1 teaspoongarlic powder
• ½ teaspoononion powder
• 1 teaspoonItalian seasoning
• Salt and freshly ground black pepper, to tastesalt and black pepper
• 45 g (¾ cup)Panko breadcrumbs
• 30 g (2 tablespoons)unsalted butter, melted

Instructions

1. 1

   Prepare the peppers

   Drain the peppers in a colander, rinse them gently under cool water and pat them thoroughly dry, inside and out. Cut around and remove each stem, then scoop out any remaining seeds and membranes. Set the peppers aside with their openings facing up.

2. 2

   Cook the beef

   Put the beef in a medium frying pan over medium-high heat. Break it up with a spatula and cook until thoroughly browned, about 5–7 minutes. Drain off the excess fat using a fine-mesh sieve or paper towels, then leave the beef to cool slightly.

3. 3

   Mix the filling

   Beat the softened cream cheese and ricotta in a large bowl with an electric mixer or sturdy spatula until smooth. Mix in the cooked beef, prosciutto, 50 g (½ cup) of the Parmesan, garlic powder, onion powder and Italian seasoning. Add a little salt and a generous amount of black pepper, then mix until evenly combined and taste to check the seasoning.

4. 4

   Fill the peppers

   Use a small spoon to fill each pepper with the cheese and meat mixture, or pipe it in using a piping bag or a large zip-top bag with a corner snipped off. Pack the filling in without letting it overflow. Arrange the peppers close together in a 23 × 33 cm (9 × 13-inch) baking dish or another oven-safe dish.

5. 5

   Make the topping

   Combine the Panko and the remaining 50 g (½ cup) Parmesan in a small bowl. Pour over the melted butter and toss with a fork until the crumbs are evenly coated.

6. 6

   Assemble the dish

   Preheat the oven to 190°C (375°F). Sprinkle the buttery breadcrumb mixture evenly over the stuffed peppers, giving each one a generous coating.

7. 7

   Bake until golden

   Bake in the preheated oven for 20–25 minutes, until the filling is hot and bubbly and the Panko topping is deep golden and crisp. For a crisper top, switch the oven to the grill setting for the last 1–2 minutes, watching carefully to prevent burning.

8. 8

   Rest and serve

   Remove the dish from the oven and leave the peppers to rest for at least 5–10 minutes so the filling can set slightly. Serve warm.

What are stuffed cherry peppers?

Cherry peppers are small, round peppers often preserved in a tangy brine, and they’re used in Italian-American cooking as a piquant appetiser. This baked version pairs their sweet-and-spicy bite with a rich cheese and meat filling.

Cream cheese gives the filling a smooth base, while ricotta softens its richness. Prosciutto, beef and Parmesan bring savoury depth, and buttery Panko adds a crisp contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 0g protein, 0g carbs, 0g fat.

The beef, prosciutto and cheeses provide most of the protein and fat, while the peppers and Panko contribute carbohydrates. Serve a portion with a green salad or vegetables to add freshness and balance the rich filling.

Dry and hollow the peppers

Dry peppers: Pat them thoroughly inside and out after rinsing. Moisture left in the peppers can loosen the filling and make the topping less crisp.

Remove the centres: Cut around each stem and scoop out seeds and membranes so there is room for the filling. Handle the peppers gently to keep them intact.

Build a smooth filling

Soften the cream cheese: Let it come to room temperature before mixing, which makes it easier to combine smoothly with the ricotta.

Drain the beef: Cook it until browned, then remove excess fat and let it cool a little before adding it to the cheese mixture. This helps keep the filling from becoming greasy.

Fill and arrange

Spoon or pipe: A small spoon works well, while a piping bag can make filling the narrow peppers neater. Pack the mixture inside without piling it above the rim.

Keep them upright: Arrange the peppers snugly in the baking dish. Their close spacing helps them stay in place while they bake.

Get the topping crisp

Coat the crumbs: Toss Panko and Parmesan with melted butter until the crumbs are evenly covered. Scatter the mixture across the peppers for a more consistent golden crust.

Watch the grill: The optional final 1–2 minutes under the grill can deepen the colour quickly. Stay by the oven, as the topping can burn in a short time.

Know when they are ready

Look for bubbling filling and a deep golden, crisp Panko topping after 20–25 minutes at 190°C (375°F). If the crumbs brown before the filling is hot, keep baking and watch the colour closely.

Rest the peppers for 5–10 minutes after baking. The filling will settle slightly, making the peppers easier to serve.

Serving ideas

Serve the peppers warm as a sharing appetiser or alongside a simple green salad. Their briny, savoury filling pairs well with fresh, lightly dressed leaves.

For a more substantial meal, add roasted vegetables or a plain grain such as rice. Keep additional salty accompaniments modest, since the prosciutto and Parmesan already season the filling.

Recipe notes & tips

• Choose peppers of a similar size so they are easier to fill and serve together.
• Use a fine-mesh sieve or paper towels to drain the cooked beef thoroughly.
• Taste the filling before stuffing and add salt cautiously, as prosciutto and Parmesan are already salty.
• Pipe the filling from a snipped corner of a sturdy zip-top bag for neater portions.
• Keep the peppers close together in the baking dish to help them remain upright.
• Watch the topping closely if using the grill for the final 1–2 minutes.

Variations

• Herb change: Replace the Italian seasoning with dried oregano or basil.
• Extra herbs: Add chopped fresh parsley to the filling before stuffing.
• Milder peppers: Use mild whole cherry peppers if you prefer less heat.
• Crispier finish: Grill the topping for the final 1–2 minutes, watching it closely.
• Meat-free filling: Leave out the beef and prosciutto for a cheese-filled version.

Common mistakes to avoid

• Wet peppers: Pat them dry inside and out so the filling does not become watery.
• Lumpy filling: Soften the cream cheese before mixing it with the ricotta.
• Greasy mixture: Drain the browned beef thoroughly before adding it to the bowl.
• Overfilled peppers: Pack in the mixture without letting it spill over the opening.
• Pale topping: Check for a deep golden colour before taking the dish out of the oven.
• Burnt Panko: Watch continuously if you use the grill for the final 1–2 minutes.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat in an oven until hot; the topping may soften during storage and is less likely to stay crisp when reheated in a microwave.

Frequently asked questions