Stuffed Peppers with Provolone and Marjoram

Appetizers | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Stuffed Peppers with Provolone and Marjoram

Ingredients

Marjoram - 14 stems
Yellow Cherry Tomatoes - 14 pieces
Olive Oil - ¼ cup
Parmesan Cheese - 4.2 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 392°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.