Classic Italian Stuffed Cherry Peppers

Classic Italian Stuffed Cherry Peppers

What happens when your Dad tells you to try something new? That something new turns into one of your favorite antipasti picks.

Discovering one’s heritage typically revolves around discovering the ethnic dishes of your nationality. Especially if your life revolves around food. A big part of my heritage is Italian. Likewise a big part of my life is about food. All my life I was surrounded by Italian food because my hometown had a healthy population of old school Italians. Growing up in Niagara Falls meant an Italian bakery, deli, restaurant, pizza joint or butcher was just around the corner. But those were places my Gram took me, and Gram was most definitely German.

Overhead shot of anchovy and prosciutto, mozzarella stuffed cherry peppers on a black slate board with a bottle of olive oil and antique silver salt and pepper shakers.

It wasn’t until I was about 30 that I was introduced to my Italian side. This is when I met my Dad. During the few days I would be spending with him and his side of the family, my Dad had a big dinner planned. Typical Italians, always thinking about food. Anyway, one of the dishes he wanted to prepare was anchovy stuffed cherry peppers. Ok, I’m all about learning my heritage, but does it have to involve anchovies? I’ve been introduced to the little buggers before and use them in cooking all the time. However, our relationship is quite contentious.

closeup shot of anchovy, proscuitto and mozz, and pepperoni and asiago stuffed cherry peppers on black slate board with fresh mozz balls and kalamata olives.

The Epiphany

Dad was quite convincing. His version of this pepper was just a bit of anchovy in the pepper with aged cheese and olives to balance the flavor. Of course I wasn’t going to insult my Dad during our first meeting. And hell, it’s food and Italian food no less. I’ll give it a try. Boy was I glad I listened to my Dad. I love these things now. Bright and flavorful and just wake up your senses. Balanced with the cheese and a good earthy olive oil, the anchovies are not off putting at all. In fact, they act more like a flavor enhancer just like in a good white clam or puttanesca sauce. Why had I not tried these all these years? Because of a little bony fish? Such a waste of time.

extreme closeup of two green cherry peppers stuffed with prosciutto and mozz and anchovies on black slate with whole kalamata olives.

Still Not A Fan Of Tiny Fish

No worries. There is plenty of other tasty things to stuff in your cherry peppers. That’s the great thing about stuffing cherry peppers. You can stuff them with just about anything you want. To accompany my dad’s version, I used fresh mozzarella, prosciutto, pepperoni and asiago cheese.

Did one of your parents get you to try a new food that you now love? Let me know in the comments below.


2 thoughts on “Classic Italian Stuffed Cherry Peppers”

  • How do you spell the Italian name for this (anchovy, olive and cherry pepper wonder
    Is it spelled Allege peppers. I’m Italian and have been eating these for years. We male our own. People say they are Peppers Allege or vice versa. Do you have an answer. Please IM me at your earliest possible convenience. Thank you sincerely.

  • Tommy, good question. I asked my Dad. I asked a Chef buddy of mine that worked in Italy for a while. I am sorry to say, but came up empty. All I could find in my books and research was, “Peperoni con Acciughe”, which translates to “peppers with anchovies”. If anyone out there knows and can help Tommy and I, leave a comment below.