Ch-Ch-Ch-Cherry Bomb!

If you could find me braiding “Mother Nature’s Hair” with a babysitter in the 1970’s, you can probably guess what I was doing in the early 1980’s. That’s right – rocking to Joan Jett at the college pub! When I saw these Cherry Bomb peppers at the farmer’s market this weekend I had to smile.

Cherry Bomb Peppers

Cherry Bomb Peppers

The woman selling them warned that they are “really hot”. The question now was what to do with twenty one “really hot” peppers. I decided to roast them, stuff them with a cooling cheese filling and store them in olive oil to use later as an appetizer.

Carefully remove the tops of the peppers with a sharp knife. Using the tip of the knife, scrape out all of the seeds and membrane. Be very careful not to touch your face while preparing these!

Carefully remove tops and seeds

Carefully remove tops and seeds

Place all of the cored peppers top down on a parchment covered cookie tray, drizzle with olive oil and roast at 400 F for ten minutes.

Roast at 400 F for 10 minutes

Roast at 400 F for 10 minutes

Meanwhile, roughly chop a handful of parsley and a small bunch of scallions. Add to a log of goat cheese and a half package of cream cheese. Using a fork blend together in a bowl until all ingredients are fully incorporated.

Ingredients for filling

Ingredients for filling

Once the peppers are cool start filling them with the cheese mixture. I use a less expensive brand of olive oil to gradually fill a Mason jar while layering the peppers. I sprinkled some dried oregano between the layers.

Gradually fill the jar while stuffing the peppers

Gradually fill the jar while stuffing the peppers

Store the final product in the refrigerator and use within a week. Serve the peppers cut in half, and drizzled with the oil, on sliced baguette.

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