Plump and sweet, these bright red peppers native to Peru are the perfect addition to any antipasti or tapas menu. Perfect for stuffing, I like to transform these sweet peppers into a savory small bite with the addition of a prosciutto-wrapped cube of creamy fontina cheese. Garnish the stuffed peppers with fresh herbs for a lovely color contrast and a hint of freshness that it deserves.
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Pepperazzi Stuffed with Prosciutto-Wrapped Fontina
- Pepperazzi, drained and rinsed
- Fontina cheese, cut into 1/4 inch cubes
- Thinly sliced prosciutto
- Fresh herbs, chopped for garnish
- Wrap a small piece of prosciutto around each cube of cheese. Then stuff inside of each sweet pepper. Garnish with fresh herbs before serving.