Pepperazzi Stuffed with Prosciutto-Wrapped Fontina


 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.

(To view this recipe, click on the blue title of the blog post above*)

Pepperazzi Stuffed with Prosciutto-Wrapped Fontina

  • Prep time:
  • Cook time:
  • Total time:
  • Difficulty: easy
  • Recipe type: Appetizer


  • Pepperazzi, drained and rinsed
  • Fontina cheese, cut into 1/4 inch cubes
  • Thinly sliced prosciutto
  • Fresh herbs, chopped for garnish


  1. Wrap a small piece of prosciutto around each cube of cheese. Then stuff inside of each sweet pepper. Garnish with fresh herbs before serving.

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