Peppers stuffed with provolone and marjoram
4 servings
40 minutes
Stuffed peppers with provolone and marjoram are an exquisite dish of European cuisine that combines the rich flavor of cheese with the aromatic notes of fresh marjoram. The history of this recipe traces back to Mediterranean traditions where cheese, herbs, and vegetables play a key role. Cherry peppers baked until soft perfectly complement the spicy taste of provolone that melts into a tender, creamy delight. A dressing made from olive oil, wine vinegar, and garlic adds a refined tang and depth of flavor to the dish. These stuffed peppers pair wonderfully with crusty bread and are suitable as an appetizer for a festive table or a cozy home dinner. The ease of preparation makes them an excellent choice for lovers of simple yet sophisticated dishes.
1
Remove the seeds from the peppers by cutting off the tops.
2
Cut the cheese into small cubes and stuff the peppers, placing a sprig of marjoram in each. Transfer to a dish.
- Provolone cheese: 120 g
- Marjoram: 14 stems
3
In a bowl, mix olive oil, vinegar, and minced garlic. Add salt and pepper. Drizzle over the peppers and let sit at room temperature for 1 hour.
- Extra virgin olive oil: 0.3 glass
- Red wine vinegar: 2 tablespoons
- Garlic: 1 clove
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Preheat the oven to 200 degrees.
5
Cover the peppers with the cut tops and bake until the cheese melts and the peppers are soft, about 12-15 minutes. Let cool slightly and serve with toasted bread.
