If you have followed my blog or social media sites for awhile, you’ll know that I am a HUGE fan of a good antipasto platter. I decided to change things up and make some antipasto stuffed peppers.

You can really be creative with this to suit your tastebuds. Using halved snacking peppers, I filled them with a meat, cheese, and topped with a garnished toothpicks.

I didn’t have much rhyme or reason to what went together, I just focused on variety. These had combinations of turkey pepperoni, prosciutto, salami and were topped with either provolone cheese or sliced fresh, marinated mozzarella (the small ones) and I used either a green olive, a Kalamata olive, or some sliced pepperoncini on each toothpick.

These are super easy to assemble ahead of time and may be kept in the fridge until ready to serve.