Stuffed Marinated Hot Red Cherry Peppers

• 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

1. Stuff each pepper with cheese and a sprig of marjoram.
2. Transfer the stuffed peppers and pepper tops to a glass loaf pan.
3. Whisk the oil, vinegar, garlic, salt, and pepper in a small bowl.
4. Pour over the peppers.
5. Let marinate at room temperature 1 hour.
6. Preheat the oven to 400F.
7. Place the tops on the peppers.
8. Cook until the cheese has melted and the peppers are tender, 12 to 15 minutes.
9. Let cool slightly.
10. Serve with bread.

hot red cherry peppers, provolone cheese, marjoram, extravirgin olive oil, redwine vinegar, garlic, coarse salt, freshly ground black pepper, crusty bread

Taken from www.epicurious.com/recipes/food/views/stuffed-marinated-hot-red-cherry-peppers-392260 (may not work)