Ingredients
14 hot red cherry peppers, cored and seeded, tops reserved
4 ounces young pecorino or provolone cheese, cut into 1/4 inch cubes
14 small sprigs fresh marjoram
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 garlic clove, minced
2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper
Crusty bread, for serving
Preparation
Stuff each pepper with cheese and a sprig of marjoram. Transfer stuffed pepper and pepper tops to a glass loaf pan.
Whisk oil, vinegar, garlic, salt, and pepper in a small bowl. Pour over peppers. Let marinate at room temperature 1 hour.
Preheat oven to 400 degrees. Place tops on peppers. Cook until cheese has melted and peppers are tender, 12 to 15 minutes. Let cool slightly. Serve with bread.
