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Mini Sweet Peppers with Crispy Prosciutto

The salty crunch of pan-fried prosciutto is just the special touch these sweet glazed peppers need.

Serves 6
Ready in 25 mins
Prep time 10 mins
Cooking time 15 mins
129 calories per serving


> 1 (1.5 lb) pkg sweet mini peppers
> 4 tbsp olive oil
> 1/2 (3 oz) pkg sliced prosciutto
> 2 tsp fresh oregano
> 1 tbsp balsamic vinegar
> 1/2 tsp garlic powder
> 1 tbsp fresh parsley leaves


Preheat the broiler on high. Using kitchen shears or a knife, remove and discard the stems and seeds of the peppers, keeping them intact. Arrange peppers on a foil-lined baking sheet. Toss with 3 tbsp oil and season with salt (in moderation) and pepper. Broil 5–7 min. per side, until the skins of the peppers are blistered.
Meanwhile, in a large nonstick pan, heat remaining tablespoon oil on medium-high. Add prosciutto slices in a single layer. Cook 4–5 min., turning once, until crisp and golden. Transfer to a paper-towel-lined plate. Let cool and break into pieces.
Finely chop the oregano. In a small bowl, whisk vinegar, oregano, and garlic powder. Transfer cooked peppers to a large platter. Drizzle vinegar mixture over peppers and garnish with prosciutto. Sprinkle with the parsley.

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