Ham-stuffed piquanté peppers
1
Points®
Total time: 6 min • Prep: 6 min • Cook: 0 min • Serves: 12 • Difficulty: Easy
These bite-sized stuffed piquanté peppers are a perfect appetizer for the holidays or any get-together whether it’s fancy or casual. The peppers are red and have a spicy-sweet flavor and crisp texture that is a delicious contrast to the creamy prosciutto-laced filling. Be sure to drain the artichokes well so that the filling doesn’t get too watery. Look for piquanté peppers, also known as peppadew, in jars in the supermarket condiment section or at a gourmet store. They come in both hot and mild varieties. You can substitute halved, hollowed-out large cherry tomatoes for the peppers if you can’t find them.
Ingredients
Roasted red peppers (packed in water)
1⅓ cup(s), piquanté variety
Prosciutto
1 oz, or serrano or country ham, (about 1⁄4 cup)
Canned artichoke hearts, drained
¼ cup(s), quartered, quartered, rinsed and drained
Semisoft goat cheese
2 Tbsp
Fresh basil
2 tsp, fresh, chopped
Onion
1 tsp, chopped, finely chopped
Red bell pepper
1 cup(s)
Instructions
1
Place the peppers upside-down on a paper towel and drain 20 minutes. Finely chop the artichoke hearts and squeeze them dry between layers of paper towels.
2
Combine the artichoke hearts, prosciutto, cheese, basil, and onion in a medium bowl. Spoon about 1⁄2 teaspoon of the mixture into each pepper. Cover and refrigerate at least 30 minutes or up to 6 hours before serving.
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