A delicious, different take on a pepper popper appetizer. This summer I had something similar to this in a restaurant in Eugene, OR and have been wanting to make it since, and I’m so glad I did.
Time: 10 minutes Serves: 2
- 2 Hungarian wax peppers, cleaned & seeds removed (be careful, though the peppers are mild it’s still a good idea to wear gloves when handling)
- 2 oz. Chevre (goat) cheese, plain or herb & garlic (or more)
- 2 slices of prosciutto (thin)
How to make it
- Cut peppers in half lengthwise. Divide cheese between 4 pepper halves, spread throughout inside. Wrap each pepper half with prosciutto, be careful not to tear it. Place on baking sheet and broil on 450F for about 2 minutes on each side, or until prosciutto looks crisp enough for your liking. Enjoy!