Shishito Peppers Stuffed With Fontina And Prosciutto

Shishito Peppers ~ local Farmer’s Market, fresh from the garden or Fresh Market

15 Shishito Peppers

6 ounces Fontina cheese, cut into 5 slices and then cut each slice into 3 strips

3 ounces prosciutto, cut horizontally into 15 pieces

Preheat oven to 350 degrees Farenheit. Rinse and dry Shishito Peppers. Cut a slit in the side of each pepper (lengthwise – keeping the stem end in-tact) and remove the ribs and seeds.  Wrap the cheese with prosciutto and stuff into peppers (wrapping the proscuitto around the end of the cheese will help the cheese to stay in the pepper as the cheese melts).  Arrange the stuffed peppers on a baking sheet and drizzle lightly with olive oil. Sprinkle with freshly ground black pepper and lightly with sea salt. Bake for 15 minutes, or until the peppers start to brown and the cheese is bubbly. Serve warm.

To stuff peppers: Rinse and dry peppers. Slice peppers lengthwise to split open (leaving stem end intact).


snack sign

Alfred champagne

Alfred Basely – Champagne Brut

  Alfred Basely is a smaller producer based near Epernay.  Ripe lemony citrus with notes of white flower, mineral and freshly baked bread. Fine bubbles with a long, clean finish.  $30 range.

corn on grillfeta mayo

Grilled corn is one of my favorite summer treats.  Here are links to two of the most yummy spreads to top grilled corn on the cob…Spicy Taco Butter and Feta Lime Mayonnaise:


Scenes along the Greenway…Squash Blossom

senda verde alberino wine in glass

You are invited to visit my Facebook Page: Bubblybee




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7 thoughts on “Shishito Peppers Stuffed With Fontina And Prosciutto

  1. Angie | Fiesta Friday June 2, 2017 at 1:41 pm Reply

    Love shisito peppers! I started the seeds too early this year; the frost got the little plants 😕 But the padron survived. They’re similar but padron can be hot! It’s like playing Russsian roulette when you bite into one; you wouldn’t know what you’d be getting, mild or hot. Can be fun 😄


  2. Becky Ellis June 2, 2017 at 1:43 pm Reply

    Sorry to hear about your little pepper plants…I have not tasted padron peppers, but can’t wait to try them! Have a wonderful weekend!


  3. meganmarconyak June 2, 2017 at 2:11 pm Reply

    I love shishitos too, but I always simply saute them. Will definitely need to try this. I mean prosciutto and cheese, how can you go wrong?!


  4. I love the idea of stuffed shisito peppers. I wonder what cheese I could swap out because I cannot stand fontina, but these looks so yummy.


  5. petra08 June 5, 2017 at 2:02 pm Reply

    The shisito peppers looks so delicate! What a lovely treat and with the champagne, my kind of enjoying life! 🙂


  6. Nancy V. Dye June 12, 2017 at 4:57 pm Reply

    All so delicious! Love summer food!


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