I saw them in the latest Food Network Magazine and the flavors all came back to me. Tangy and spicy from the pickled peppers but salty and soft from the cheese and salami.
The kind we ate growing up came out of a jar though. I know that sounds gross but when they are in a jar, they marinate in all the juices from the peppers combined with the olive oil and cheese and meat.
Probably the only time something taste better out of a jar.
These only took me about 15 minutes total to make. Nick ate all of them because I couldn't eat the salami (pregnant ladies can't have any of the good stuff).
I wasn't sure if he would like them since he didn't grow up with them around the house like I did, but he loved them.
They are a perfect appetizer to put out around the holidays.
Italian Stuffed Cherry Peppers (Recipe from Food Network)
12-24 Hot or sweet pickled cherry peppers (from a jar or olive and pepper bar)
Thinly sliced salami
Aged provolone (cubed, you can do this yourself, best if you can the size anyway)
Olive oil (For drizzling)
1.Stem and seed hot or sweet pickled cherry peppers. Wrap strips of thinly sliced salami around cubes of aged provolone and stuff inside the peppers. Drizzle with olive oil and sprinkle with chopped parsley. Serve with toothpicks.