Cherry Hot Quiches
A very meaty chile pepper that is great to add heat to hot pepper jelly or relish. It can also be stuffed or chopped and used in fresh salsas.
In Italy these first are pickled in vinegar brine then stuffed with ingredients like provolone cheese and prosciutto ham. After being stuffed they are marinated with herbs and olive oil.
24 fresh red cherry hot peppers
1 egg slightly beaten
1/2 cup whipping cream
1/4 cup finely chopped fresh mushrooms
1 green onion, finely chopped (2 Tbsp.)
1/2 tsp. Dijon style mustard
1/4 tsp. salt
1/8 tsp. pepper
1/3 cup shredded Swiss cheese
Preheat oven to 375 F.
Cut off tops of peppers; use a small spoon to remove seeds. Place each pepper in a 1-3/4″ muffin cup. Use a small crumpled piece of foil to keep the peppers upright.
In a small bowl stir together the egg, cream, mushrooms, onion, mustard, salt, and pepper until combined. Spoon about 1-1/2 tsp. of the mixture into each pepper. Sprinkle tops with cheese and bake for 15 minutes, until the filling is puffed and golden brown. Cool 5 minutes. Remove from pans and serve warm.