Giant Cherry Peppers

Does anyone know of a source for giant cherry peppers? When i say giant I mean about 3 times the size of the pickled cherry peppers that one buys in the grocery store. A company called Porino's makes an appetizer using giant cherry peppers stuffed with prosuitto ham and provolone cheese. I would like to try my hand at making something similar.

Good luck. I've never seen the giant ones (you say 3 times the size of the ones in jars which are about golf-ball size--I'm thinking something the size of an orange or apple), but regular sized ones stuffed as you describe are a staple of Italian delis (e.g Ferrari's) and even upscale supermarkets (e.g Mollie Stone's) in the Bay Area. I love 'em.

They are about the size of two golfballs fused together. When I could find the Porino's product here in MN, they were $8 a jar and there were only 7 or 8 peppers to a jar. Just seems really expensive to have a case of the Porino's product shipped to me.

So you can stuff the smaller cherry peppers without destyroying them?

quote:

Originally posted by rextaboogy

They are about the size of two golfballs fused together. When I could find the Porino's product here in MN, they were $8 a jar and there were only 7 or 8 peppers to a jar. Just seems really expensive to have a case of the Porino's product shipped to me.

So you can stuff the smaller cherry peppers without destyroying them?

Evidently, but I've never done it myself and I don't know how hard it would be. Understand, these aren't really small. They are about the size of a golfball and always green (I've not seen the red ones you find pickled stuffed). By the way, I've also never seen them stuffed in a jar. Around here, it's all the fad for delis and, as I said, even higher end supermarkets to have "olive bars" and the like and they have these cherry peppers stuffed with prosciutto and mozzarella (or provolone) in bulk there. For all I know, somebody emptied out 25 jars of Porino's behind the counter, but I've never seen the jar if they do. You are right that they aren't cheap, though. Even in bulk seems like they run around $8 a lb. But, for example, I wanted a very light lunch the other day and I stopped in a place and bought a couple and that's all I ate.

Ive usually found that the gal jars of cherry peppers have larger peppers than the smaller jars, but you can stuff the smaller ones, its just more tedious. I make "poppers" kind of stuffed peppers using cherry peppers and hot sausage. Brown off a pound of bulk italian hot sausage with chopped garlic and onions, drain reserving grease, mix in one cup italian bread crumbs and one egg, stuff into destemmed peppers and fry in reserved grease, place upright in baking dish and sprinkle with jack cheese, bake till melted.

We "gut" Jalepeno peppers and stuff them with tuna or shrimp salad. Since much of the 'heat' goes away with the cleaning out of the interior they make a great refrigerated veggie snack.
Poppers with the cream cheese filling are a favorite of mine also.

My family has made those stuffed marinated pepppers for ever---we use the small size peppers that are readily available---both the hot and the mild ones---lately here in Oklahoma i have been making them with copacolla and Lovera's caviocavella cheese---i then stuff them back in the jars and marinate them with a good italian dressing---again here i use Lovera's--it REALY good My Dad made these all the time back in Mass and supplied the Legion bar with ---and a coule of oothers---folks were more then willing to part with a buck and a half apeice for those tasty morsels!!

quote:

Originally posted by Al-The Mayor-Bowen


Poppers with the cream cheese filling are a favorite of mine also.

I like those too. In fact, I guess I like peppers just about any way.

You can be so creative with peppers. Bells stuffed with burger and spices, jalapeno's stuff with about anything known to man. There are so many different typs of peppers from the extremely hot to the very pleasant mild.

I am with Al on gutting jalapeno and enjoying them with salsa, cheese, crackers and of course some Canadian. They are still warm but the extra stuff tones them down and makes the rye much better.

Paul E. Smith
Knoxville, TN

quote:

Originally posted by Al-The Mayor-Bowen


We "gut" Jalepeno peppers and stuff them with tuna or shrimp salad. Since much of the 'heat' goes away with the cleaning out of the interior they make a great refrigerated veggie snack.
Poppers with the cream cheese filling are a favorite of mine also.

I've ate many a deep fried popper at the tavern! There's a small grocery in Dorr, MI called Dicks Market, they used to make the ultimate cream cheese stuffed jalapenos (nobodys even come close)... But I have to tell you, you regreted it the next morning.... Ouch...

I agree with you Vic. It does give a whole new meaning to the term Flaming A.H. But they sure are good !

quote:

Originally posted by rextaboogy

Does anyone know of a source for giant cherry peppers? When i say giant I mean about 3 times the size of the pickled cherry peppers that one buys in the grocery store. A company called Porino's makes an appetizer using giant cherry peppers stuffed with prosuitto ham and provolone cheese. I would like to try my hand at making something similar.

Oh no! I thought I invented that recipe. i guess there's never anything new out there. I use fresh Italian cherry tomatoes...they are golf-ball sized. I call this recipe "Cherry Bombs".

Jalapeno's stuffed with a creamcheese/crab mix or creamcheese and minced shrimp, breaded and deep fried!!

Well, color me green on this subject, and by the way, don't type "giant cherry peppers" in the search bar on Google, or you'll get way more than you bargained for. Sheesh!! And I was just trying to help the guy find these peppers for the recipe! That'll teach me.

I bought what I thought were jalapeno peppers at Walmart last year. I planted three of them and they turned out to be the colorful and beautful habanero's. They were orange-red and about the size of a quarter. I harvested them and gave them out at my office. I attached a warning that they were extremely hot.

I tried them with cream cheese, tuna salad, and a whole lot of everything else but they were just too dadgum hot.

I still sweat just thinking about them.

Paul E. Smith
Knoxville, TN

The my local Kroger here in DFW has a big Glass Jar of Cherry Peppers stuffed with Procuitto and Provolone from Boars Head on the Deli counter. They aren't bad but are much better when stuffed with Imported Parma and imported Sharp Provolone.

I love stuffed Jalapenos but don't like them breaded. Whenever I am smoking Ribs etc, I make a batch sliced in half, stuffed with various cream cheeses and wrapped in bacon and smoke them.

I've tried stuffing peppers with jack and/or cream cheese, wrapped them in bacon, and tried them in both the broiler and oven. The cheese always leaks out.

Any cure? Add flour and egg maybe?

(PS sorry to hijack the thread, just following the crowd).

quote:

Originally posted by brightcopperkettles

Well, color me green on this subject, and by the way, don't type "giant cherry peppers" in the search bar on Google, or you'll get way more than you bargained for. Sheesh!! And I was just trying to help the guy find these peppers for the recipe! That'll teach me.

Hey, you made me try it and I was expecting something really salacious and XXX-rated and all I got was a lecture from Clemson about how to grow peppers. What gives? Did the "parental controls" somehow get turned up on my computer?

quote:

Originally posted by BT

quote:

Originally posted by brightcopperkettles

Well, color me green on this subject, and by the way, don't type "giant cherry peppers" in the search bar on Google, or you'll get way more than you bargained for. Sheesh!! And I was just trying to help the guy find these peppers for the recipe! That'll teach me.

Hey, you made me try it and I was expecting something really salacious and XXX-rated and all I got was a lecture from Clemson about how to grow peppers. What gives? Did the "parental controls" somehow get turned up on my computer?

Yes, you must have your controls on. I don't keep mine on because I'm a medical transcriptionist and have to research medical stuff on my computer, and I can't do that with the parental controls on. I wish my PC's parental controls had been turned on. I was embarrassed just sitting in front of the list! I was expecting a list of vegetables for Pete's sake!