Paisan Poppers
by Al Baker
(Milwaukee, WI, USA)
I came up with these appetizers as an alternative to the heavy, fried jalapeno poppers popular at many restaurants. They were an instant hit at a pot luck family gathering and have since become mandatory at family celebrations and tailgate parties. The recipe is easily multiplied to serve larger groups.
INGREDIENTS
1/4 cup capicolla, finely diced (*see note)
1/4 cup shredded mozzarella cheese
8 pepperoncini peppers
1/4 cup dried bread crumbs
1 T Italian seasoning
1 T shredded romano cheese
Olive oil
PREPARATION
Combine capicolla and mozzarella in a small bowl.
With a small paring knife cut a lengthwise slit in the side of each of the peppers and carefully remove the seeds.
Stuff each pepper with a heaping teaspoonful of the meat/cheese mixture.
Combine the bread crumbs, Italian seasoning and Romano cheese.
Arrange peppers on a baking sheet and sprinkle tops with the bread crumb mixture. Drizzle olive oil over the peppers and place under broiler until cheese is melted and the tops are golden brown (approximately 4 minutes).
Serve warm or at room temperature.
NOTE
Capicolla is an Italian ham available at Italian delis and larger grocery stores. This recipe works equally well with prosciutto or salami in place of the capicolla.
