\nSavory and sweet, these stuffed cherry peppers are a delicious twist on traditional bell pepper recipes. The cream cheese and crispy bacon add rich flavors that complement the slightly smoky sweetness of the peppers.<\/p>\n
Get ready to ignite your taste buds with these 18 bold and flavorful recipes featuring the star of the show: the spicy cherry pepper. These sweet and fiery peppers add a depth of flavor and a pop of color to any dish, from savory main courses to sweet and tangy condiments. In this article, we’ll explore the versatility of cherry peppers in a range of recipes that showcase their unique combination of sweetness and heat.<\/p>\n
From classic combinations like cheese and bacon to more unexpected pairings like prosciutto and rosemary, these recipes will inspire you to experiment with the spicy cherry pepper in your own kitchen. Whether you’re looking for a quick and easy snack or a show-stopping main course, there’s something on this list for everyone.<\/p>\n
\nSavory and sweet, these stuffed cherry peppers are a delicious twist on traditional bell pepper recipes. The cream cheese and crispy bacon add rich flavors that complement the slightly smoky sweetness of the peppers.<\/p>\n
Ingredients:<\/strong><\/p>\n – 12 large cherry peppers Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 large cherry peppers, seeded and chopped Instructions:<\/strong><\/p>\n 1. In a medium skillet, heat the olive oil over medium-high heat. Cooking Time:<\/strong> 10-15 minutes<\/p>\n Summary: This spicy pizza combines sweet cherry peppers with savory sausage, perfect for a flavorful and filling meal.<\/p>\n Ingredients:<\/p>\n – 1 lb pizza dough Instructions:<\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 18-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pint cherry peppers, stemmed and sliced Instructions:<\/strong><\/p>\n 1. In a medium saucepan, combine vinegar, water, sugar, parsley, dill, salt, and pepper. Cooking Time:<\/strong> 10 minutes (plus chilling time)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 baguette Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 10-12 minutes (toasting the bread)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cherry peppers, chopped Instructions:<\/strong><\/p>\n 1. Combine cherry peppers, sugar, apple cider vinegar, and water in a medium saucepan. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 boneless, skinless chicken breasts Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup pitted green olives Instructions:<\/strong><\/p>\n 1. In a food processor or blender, combine olives, cherry peppers, garlic, salt, and pepper. Cooking Time:<\/strong> None, as this recipe is ready to serve after assembly.<\/p>\n Ingredients:<\/p>\n – 1 pound large shrimp, peeled and deveined Instructions:<\/p>\n 1. Preheat grill or grill pan to medium-high heat. Cooking Time:<\/strong> 8-10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12 jumbo shells Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12 large mushroom caps (such as portobello or cremini) Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 baguette, sliced into 1\/2-inch thick rounds Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 10-12 minutes<\/p>\n Servings: 8-10 bruschetta<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups fresh tomatoes, diced Instructions:<\/strong><\/p>\n 1. In a medium saucepan, combine the tomatoes, cherry peppers, brown sugar, apple cider vinegar, and cumin. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 boneless pork chops Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pre-made pizza dough (homemade or store-bought) Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Roll out the pizza dough to a thickness of about 1\/4 inch. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 8 oz. pasta of your choice (e.g., bow tie, penne) Instructions:<\/strong><\/p>\n 1. Cook pasta according to package instructions until al dente. Drain and set aside. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Grease an 8-inch square baking dish. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Get ready to ignite your taste buds with these 18 spicy cherry pepper recipes! From classic pairings like cream cheese and bacon, to bold combinations like sausage pizza and mozzarella-stuffed chicken, these dishes are sure to please even the most adventurous palates. With a range of sweet and savory flavors, you’ll find inspiration for everything from snacking to special occasions. Whether you’re in the mood for something spicy or just looking to add some heat to your meals, these recipes will guide you every step of the way.<\/p>\n","protected":false},"excerpt":{"rendered":" Get ready to ignite your taste buds with these 18 bold and flavorful recipes featuring the star of the show: the spicy cherry pepper. These sweet and fiery peppers add a depth of flavor and a pop of color to any dish, from savory main courses to sweet and tangy condiments. In this article, we’ll … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":12964,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-13055","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-casseroles"],"_links":{"self":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/13055","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/comments?post=13055"}],"version-history":[{"count":1,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/13055\/revisions"}],"predecessor-version":[{"id":13056,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/posts\/13055\/revisions\/13056"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media\/12964"}],"wp:attachment":[{"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/media?parent=13055"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/categories?post=13055"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodcookingrecipe.com\/wp-json\/wp\/v2\/tags?post=13055"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 8 oz cream cheese, softened
\n– 6 slices of bacon, cooked and crumbled
\n– 1\/2 cup grated cheddar cheese
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. Cut the tops off the cherry peppers and remove seeds and membranes.
\n3. In a bowl, mix softened cream cheese with crumbled bacon, grated cheddar cheese, and a pinch of salt and pepper.
\n4. Stuff each pepper with the cream cheese mixture, filling to the top.
\n5. Place stuffed peppers on a baking sheet lined with parchment paper and drizzle with olive oil.
\n6. Bake for 20-25 minutes or until peppers are tender.<\/p>\nCherry Pepper Relish with Red Onion and Garlic<\/h2>\n
\nThis vibrant relish is perfect for adding a pop of flavor to sandwiches, wraps, and grilled meats. With its sweet cherry peppers, pungent garlic, and tangy red onion, this recipe is sure to delight!<\/p>\n
\n– 1\/2 red onion, finely chopped
\n– 3 cloves of garlic, minced
\n– 2 tablespoons olive oil
\n– Salt and pepper to taste
\n– Optional: 1 tablespoon apple cider vinegar (for a tangier flavor)<\/p>\n
\n2. Add the chopped onion and saut\u00e9 until translucent, about 3-4 minutes.
\n3. Add the minced garlic and cook for an additional minute, until fragrant.
\n4. Add the chopped cherry peppers to the skillet and stir to combine with the onion and garlic mixture.
\n5. Season with salt and pepper to taste.
\n6. Simmer the relish over low heat for 10-15 minutes, stirring occasionally, until it reaches your desired consistency.<\/p>\nSpicy Cherry Pepper and Sausage Pizza<\/h2>\n
\nSpicy Cherry Pepper and Sausage Pizza Recipe<\/p>\n
\n– 2 cups shredded mozzarella cheese
\n– 8 oz Italian sausage, casings removed
\n– 4-6 cherry peppers, sliced
\n– 1\/4 cup chopped fresh parsley
\n– Salt and pepper to taste
\n– Olive oil for brushing<\/p>\n
\n2. Roll out pizza dough to desired thickness.
\n3. Spread sausage evenly over the dough, leaving a small border around edges.
\n4. Top with mozzarella cheese and sliced cherry peppers.
\n5. Brush crust with olive oil and season with salt and pepper.
\n6. Bake for 18-20 minutes or until crust is golden brown and cheese is melted.
\n7. Sprinkle chopped parsley on top before serving.<\/p>\nPickled Cherry Peppers with Herbs and Vinegar<\/h2>\n
\nBrighten up your meals with these sweet and tangy pickled cherry peppers, infused with fresh herbs and a hint of vinegar. Perfect as a side dish or used as a topping for sandwiches, salads, and more!<\/p>\n
\n– 1\/2 cup white vinegar
\n– 1\/4 cup water
\n– 2 tablespoons sugar
\n– 1 tablespoon chopped fresh parsley
\n– 1 tablespoon chopped fresh dill
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper<\/p>\n
\n2. Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 10 minutes.
\n3. Pack the sliced cherry peppers into a clean glass jar or container with a tight-fitting lid.
\n4. Pour the hot pickling liquid over the peppers, making sure they are completely covered.
\n5. Seal the jar and let it cool to room temperature. Store in the refrigerator.<\/p>\nCherry Pepper and Prosciutto Crostini<\/h2>\n
\nElevate your cocktail party with this simple yet elegant appetizer, featuring sweet cherry peppers, salty prosciutto, and crunchy bread. Perfect for a quick and impressive snack.<\/p>\n
\n– 1\/4 cup olive oil
\n– 2 large cherry peppers, sliced into thin strips
\n– 6 slices of prosciutto, torn into pieces
\n– 1 tablespoon balsamic glaze (or reduced balsamic vinegar)
\n– Fresh parsley leaves, chopped (optional)<\/p>\n
\n2. Slice the baguette into 1\/4-inch thick rounds and toast until lightly browned.
\n3. Drizzle olive oil over the toasted bread rounds.
\n4. Top each round with a few pieces of prosciutto, followed by a cherry pepper strip or two.
\n5. Drizzle balsamic glaze over the top (optional).
\n6. Garnish with chopped parsley leaves, if desired.
\n7. Serve immediately and enjoy!<\/p>\nCherry Pepper Jelly with Rosemary and Thyme<\/h2>\n
\nThis sweet and savory jelly combines the bright flavor of cherry peppers with the earthy notes of rosemary and thyme, making it a perfect condiment for cheese plates, sandwiches, or as a topping for meats.<\/p>\n
\n– 2 cups granulated sugar
\n– 1\/4 cup apple cider vinegar
\n– 1\/4 cup water
\n– 1 tsp rosemary leaves, finely chopped
\n– 1 tsp thyme leaves, finely chopped
\n– Pectin (optional)<\/p>\n
\n2. Bring mixture to a boil over high heat, then reduce heat to medium-low and simmer for 10 minutes.
\n3. Add rosemary and thyme leaves; continue to simmer for another 5 minutes or until the flavors are fully incorporated.
\n4. Remove from heat and let cool slightly. If desired, add pectin and stir to dissolve.
\n5. Strain jelly through a fine-mesh sieve into a clean glass jar. Store in refrigerator.<\/p>\nCherry Pepper and Mozzarella Stuffed Chicken<\/h2>\n
\nThis recipe combines the sweetness of cherry peppers with the creaminess of mozzarella cheese for a unique and flavorful twist on traditional stuffed chicken.<\/p>\n
\n– 1 cup cherry peppers, sliced
\n– 1\/2 cup fresh mozzarella cheese, shredded
\n– 2 cloves garlic, minced
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. In a bowl, mix together cherry peppers, mozzarella cheese, garlic, salt, and pepper.
\n3. Lay chicken breasts flat and make a horizontal incision in each breast to create a pocket.
\n4. Stuff each chicken breast with the cherry pepper-mozzarella mixture.
\n5. Drizzle olive oil over the chicken and season with salt and pepper.
\n6. Place chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.<\/p>\nCherry Pepper and Olive Tapenade<\/h2>\n
\nThis sweet and savory tapenade is a perfect accompaniment to crackers, crostini, or grilled meats. The combination of cherry peppers’ natural sweetness and the brininess of olives creates a unique flavor profile that will elevate any gathering.<\/p>\n
\n– 1\/2 cup roasted cherry peppers (see note), chopped
\n– 1\/4 cup Kalamata olive oil
\n– 2 cloves garlic, minced
\n– Salt and pepper to taste<\/p>\n
\n2. Process until the mixture is coarsely chopped and well combined.
\n3. With the processor running, slowly pour in the olive oil through the top.
\n4. Continue processing until the tapenade reaches your desired consistency.
\n5. Taste and adjust seasoning as needed.<\/p>\nCherry Pepper and Garlic Shrimp Skewers<\/h2>\n
\nCherry Pepper and Garlic Shrimp Skewers: A flavorful and colorful appetizer or snack that combines succulent shrimp with sweet cherry peppers and savory garlic.<\/p>\n
\n– 1\/2 cup cherry peppers (such as bell or pimento), sliced into rings
\n– 3 cloves of garlic, minced
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Optional: 1\/4 teaspoon paprika for added smokiness<\/p>\n
\n2. Thread shrimp, cherry peppers, and garlic onto skewers, leaving a small space between each piece.
\n3. Brush with olive oil and season with salt, pepper, and paprika (if using).
\n4. Grill for 8-10 minutes, turning occasionally, until shrimp are pink and cooked through.
\n5. Serve immediately, garnished with fresh parsley or lemon wedges if desired.<\/p>\nCherry Pepper and Ricotta Stuffed Shells<\/h2>\n
\nElevate your pasta game with this unique fusion of flavors, featuring sweet cherry peppers and creamy ricotta cheese.<\/p>\n
\n– 1 cup ricotta cheese
\n– 1\/2 cup grated Parmesan cheese
\n– 1\/4 cup chopped fresh parsley
\n– 1\/4 cup chopped fresh basil
\n– 1 can (14.5 oz) cherry peppers, drained and chopped
\n– 1 egg, beaten
\n– Salt and pepper to taste
\n– 1 tablespoon olive oil<\/p>\n
\n2. Cook shells according to package instructions; drain and set aside.
\n3. In a medium bowl, combine ricotta cheese, Parmesan cheese, parsley, basil, cherry peppers, and beaten egg. Mix well.
\n4. Stuff each shell with the ricotta mixture, placing them in a baking dish as you go.
\n5. Drizzle olive oil over the stuffed shells and season with salt and pepper to taste.
\n6. Bake for 20-25 minutes or until golden brown.<\/p>\nCherry Pepper and Sausage Stuffed Mushrooms<\/h2>\n
\nElevate your appetizer game with this flavorful fusion of sweet cherry peppers, savory sausage, and earthy mushrooms. Perfect for a quick and impressive party snack or dinner addition.<\/p>\n
\n– 1 pound sweet Italian sausage, casings removed
\n– 2 tablespoons olive oil
\n– 2 cherry peppers, roasted and chopped
\n– 1\/4 cup grated Parmesan cheese
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a large skillet, cook sausage over medium-high heat, breaking it up with a spoon as it cooks, until browned and cooked through.
\n3. Stuff each mushroom cap with the cooked sausage mixture, leaving a small border at the top.
\n4. Top each stuffed mushroom with chopped cherry peppers and sprinkle with Parmesan cheese.
\n5. Drizzle with olive oil and season with salt and pepper to taste.
\n6. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.<\/p>\nCherry Pepper and Goat Cheese Bruschetta<\/h2>\n
\nElevate your appetizer game with this sweet and savory combination of cherry peppers, goat cheese, and crispy bread.<\/p>\n
\n– 1 large cherry pepper, seeded and finely chopped
\n– 8 oz goat cheese, crumbled
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Fresh basil leaves, chopped (optional)<\/p>\n
\n2. Line a baking sheet with parchment paper.
\n3. Place baguette slices on the prepared baking sheet.
\n4. Drizzle olive oil over the bread and sprinkle with salt and pepper.
\n5. Bake for 10-12 minutes, or until bread is toasted and crispy.
\n6. Top each bread slice with chopped cherry peppers, crumbled goat cheese, and a sprinkle of salt and pepper.
\n7. Garnish with chopped fresh basil leaves, if desired.<\/p>\nCherry Pepper and Tomato Chutney<\/h2>\n
\nThis chutney is a perfect blend of sweet and spicy flavors, making it a great accompaniment to grilled meats, naan bread, or as a dip for vegetables. The combination of cherry peppers and tomatoes creates a unique and tangy flavor profile that will leave you wanting more.<\/p>\n
\n– 1 cup cherry peppers, seeded and chopped
\n– 1\/4 cup brown sugar
\n– 2 tablespoons apple cider vinegar
\n– 1 teaspoon ground cumin
\n– Salt and pepper to taste<\/p>\n
\n2. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 20-25 minutes or until the chutney has thickened slightly.
\n3. Remove from heat and season with salt and pepper to taste.
\n4. Let cool before serving.<\/p>\nCherry Pepper and Feta Stuffed Pork Chops<\/h2>\n
\nElevate your pork chops game with this flavorful and savory recipe that combines the sweetness of cherry peppers with the tanginess of feta cheese. This dish is perfect for a quick weeknight dinner or a special occasion.<\/p>\n
\n– 2 large cherry peppers, seeded and chopped
\n– 1\/2 cup crumbled feta cheese
\n– 2 cloves garlic, minced
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a bowl, mix together cherry peppers, feta cheese, garlic, salt, and pepper.
\n3. Place pork chops on a work surface and make a horizontal incision in each chop to create a pocket. Stuff each chop with the cherry pepper-feta mixture.
\n4. Drizzle olive oil over the stuffed chops and season with salt and pepper.
\n5. Bake for 25-30 minutes or until the pork reaches an internal temperature of 145\u00b0F (63\u00b0C).
\n6. Let rest for 5 minutes before serving, garnished with chopped parsley if desired.<\/p>\nCherry Pepper and Caramelized Onion Flatbread<\/h2>\n
\nThis flatbread combines sweet caramelized onions with spicy cherry peppers, perfect for a flavorful snack or appetizer.<\/p>\n
\n– 1 large onion, thinly sliced
\n– 2 cherry peppers, seeded and chopped
\n– 2 tablespoons olive oil
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. In a large skillet, cook the sliced onions over medium heat for 20-25 minutes, stirring occasionally, until they are caramelized and golden brown.
\n3. Add the chopped cherry peppers to the skillet and cook for an additional 5 minutes, stirring frequently.
\n4. Place the dough on a baking sheet or pizza stone. Spread the caramelized onion and cherry pepper mixture evenly over the dough, leaving a 1\/2 inch border around the edges.
\n5. Season with salt and pepper to taste. If desired, sprinkle with chopped parsley for garnish.
\n6. Bake in the preheated oven for 15-20 minutes, or until the crust is golden brown and the filling is heated through.<\/p>\nCherry Pepper and Basil Pasta Salad<\/h2>\n
\nThis refreshing summer pasta salad combines the sweetness of cherry peppers with the brightness of fresh basil, perfect for a light and satisfying meal or as a side dish.<\/p>\n
\n– 1 cup cherry peppers, sliced
\n– 1\/4 cup olive oil
\n– 2 cloves garlic, minced
\n– 1\/4 cup fresh basil leaves, chopped
\n– Salt and pepper to taste
\n– Grated Parmesan cheese (optional)<\/p>\n
\n2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute, until fragrant.
\n3. Add sliced cherry peppers to the skillet and cook for 3-4 minutes, or until tender.
\n4. Stir in chopped basil leaves.
\n5. Combine cooked pasta with the cherry pepper mixture. Season with salt and pepper to taste.
\n6. Sprinkle with Parmesan cheese (if using) and serve immediately.<\/p>\nCherry Pepper and Cheddar Cornbread<\/h2>\n
\nElevate your cornbread game with the bold flavors of cherry peppers and sharp cheddar. This moist and flavorful loaf is perfect for snacking, serving alongside soups or chili, or as a side dish for your favorite comfort foods.<\/p>\n
\n– 1\/2 cup yellow cornmeal
\n– 1 teaspoon baking powder
\n– 1\/4 teaspoon salt
\n– 1\/2 cup granulated sugar
\n– 1\/2 cup unsalted butter, melted
\n– 1 large egg
\n– 1 cup buttermilk
\n– 1\/2 cup grated cheddar cheese
\n– 1-2 cherry peppers, finely chopped (depending on desired level of heat)
\n– Fresh cilantro leaves for garnish (optional)<\/p>\n
\n2. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
\n3. In a large bowl, combine sugar, melted butter, egg, and buttermilk. Stir until smooth.
\n4. Add the dry ingredients to the wet ingredients and stir until just combined.
\n5. Fold in the cheddar cheese and chopped cherry peppers.
\n6. Pour batter into prepared baking dish and smooth top.
\n7. Bake for 20-25 minutes or until a toothpick inserted comes out clean.<\/p>\nCherry Pepper and Honey Glazed Salmon<\/h2>\n
\nSavor the sweet and tangy flavors of cherry peppers and honey with this succulent salmon dish, perfect for a quick weeknight dinner.<\/p>\n
\n\u2022 4 salmon fillets (6 oz each)
\n\u2022 1 cup cherry peppers, sliced
\n\u2022 2 tbsp honey
\n\u2022 1 tsp Dijon mustard
\n\u2022 1\/4 cup olive oil
\n\u2022 Salt and pepper to taste<\/p>\n
\n2. Line a baking sheet with parchment paper or aluminum foil.
\n3. Place salmon fillets on the prepared baking sheet, skin side down (if they have skin).
\n4. In a small bowl, whisk together honey, Dijon mustard, and salt. Brush the mixture evenly over each salmon fillet.
\n5. Arrange sliced cherry peppers on top of the glazed salmon, slightly overlapping to cover the entire surface.
\n6. Drizzle olive oil over the peppers for added moisture.
\n7. Bake for 12-15 minutes or until cooked through.<\/p>\nSummary<\/h2>\n