Stuffed Peppers with Provolone and Marjoram
Appetizers • European
Description
Stuffed Peppers with Provolone and Marjoram
Ingredients
- Marjoram 14 stems
- Yellow Cherry Tomatoes 14 pieces
- Olive Oil ¼ cup
- Parmesan Cheese 5 oz
- Red Wine Vinegar 2 tablespoons
- Garlic 1 clove
- Coarse Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Remove the seeds from the peppers by cutting off the tops.
Step 2
Cut the cheese into small cubes and stuff the peppers, placing a sprig of marjoram in each. Transfer to a baking dish.
Step 3
In a bowl, mix the olive oil, vinegar, and minced garlic. Season with salt and pepper. Drizzle over the peppers and let sit at room temperature for 1 hour.
Step 4
Preheat the oven to 390°F.
Step 5
Cover the peppers with the cut tops and bake until the cheese melts and the peppers are soft, about 12–15 minutes. Slightly cool and serve with toasted bread.
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