Heirloom Vegetable Recipes
From the Gardens of Mike Scott of Eagle Rock Backyard Farms
2 dozen sweet cherry peppers
3/4 cup mozzarella cheese grated
3/4 cup provolone cheese grated
4 slices prosciutto diced
1 tablespoon olive oil
2 tablespoons cappers diced
1 tablespoon fresh basil
Cut out stems and core of the peppers with a vegetable peeler or small spoon.
Combine all ingredients in a bowl except the peppers of course, and mix well. Stuff the peppers with the filling and thread onto wood skewers filling side up. Make sure to soak the wood skewers in water for a few minutes so as not to burn.
Grill over medium heat for about 5 to 7 minutes keeping the filling side up.
You can serve these as an appetizer, side dish, or what I like to do, on top of pasta. Enjoy!
From Mike’s summer garden, sweet cherry peppers and basil