Cherry Peppers: Nutrition, Medicinal Use And It’s Delicious Recipes

Cherry Peppers are small in size and round in cast, this assortment of pepper has the appearance of a large cherry or a little cherry tomato. These peppers are enormous, red and green, pumpkin-shaped chili peppers. While different cherry peppers are hot, these peppers are described by their mild, sweet, and sweet-smelling flesh.

Harvested as either a green or more developed red-colored pepper, the Cherry Pepper, which may likewise be mentioned as a Hungarian Cherry Pepper, is most regularly available as a pickled pepper pod sold in jars of brine at numerous food stores.

1. Cherry Peppers Nutrition Information

Servings Per Container: Serving Size3pieces (30g)
Calories 15
%Daily Value*
Calories from Fat 221
Total Fat 0g 0%
Saturated Fat 0g grams 0%
Trans Fat 0g grams
Cholesterol 0mg milligrams 0%
Sodium 340mg milligrams 14.17%
Potassium 0mg milligrams 0%
Total Carbohydrates 2g grams 0.67%
Dietary Fiber 1g grams
Protein 1g grams
Vitamin A 500 number of International Units 10%
Vitamin C 12mg 20%
Calcium 0mg 0%
Iron 0.72 mg 4%

The % Daily Value (DV) tells you how ample a nutrient in a serving of food contributes to an everyday diet. 2,000 calories a day is utilized for standard nutrition advice.

2. Four Cherry Peppers You Need to Try

These tiny peppers are bite-sized nursery snacks ideal for various kitchen projects.

a. Fireball

One of the reasons I’m such a fan of cherry peppers is the intricacy of their flavors. For example, one of my top choices, Fireball, is marginally sweet when you initial crunch into it. It takes a moment for the warmth to set in.

Source: Wikipedia

Furthermore, unlike habaneros and other hot peppers, the heat from Fireball doesn’t destroy your taste buds. I love to utilize this variety in stir-fries, and I even toss a couple into my homemade pickles now and then give them a little heat.

b. Cherry Stuffer

Cherry Stuffer is another personal favorite. This is a sweet cherry type; there’s no warmth here. These beautiful little peppers are extraordinary for stuffing, but my #1 thing is to coat them with olive oil and barbecue them entirety. My child enjoys eating Cherry Stuffer in the nursery, and thankfully, the plants are highly gainful, so we generally have a bounty to go around.

c. Cherry Bomb

The most popular cherry pepper is likely Cherry Bomb. This variety packs a lot of heat and has a gorgeous, deep red color.

d. Red Hot Cherry

Red Hot Cherry is a comparative variety to Cherry Bomb. Both make great hot pickled peppers and are easy to find in the retail trade as begun plants.

3. Cherry Bomb Pepper Medicinal Use

Long ago, when Allopathy was not a part of clinical science, plants were the significant source of medicine utilized for almost all types of health problems. Many doctors are still using this ancient herbal information for curing health issues. Generally, the plants which possess some medicinal uses fall under the List of Herbs. Plants can synthesize a vast difference of chemical compounds that are utilized to perform very significant biological functions.

Many ornamental plants also possess some medical benefits which we are unaware of. Still, it is acceptable to know all plants’ medicinal employments in your nursery, regardless of whether they are a part of herbs. Cherry Bomb Pepper’s medicinal uses are cholesterol-lowering, Low calories, and Vitamin C.

4. Growing a Cherry Pepper

If you need to develop sweet cherry peppers, the whole process starts with a couple of lovely cherry pepper plants. It’s better to begin pepper seeds indoors in many atmospheres a couple of months before the last expected frost.

Transplant the seedlings outside a few weeks after the last frost in a zone that gets full sun. Begin growing a cherry pepper crop in a bed with rich, moist soil wealthy in organic matter. Don’t plant them in a bed where you have developed tomatoes, peppers, eggplant, or eggplant the prior year. Set your sweet cherry pepper plants 18 inches (46 cm.) separated in a row.

Source: Wikipedia

The rows should be divided 3 feet (.91 m.) apart. Give then standard irrigation. Fruit starts to ripen 73 days after transplant. The plant spreads out nearly as wide as it is tall and produces a liberal yield.

5. Mezzetta Sweet Cherry Peppers 16 oz

Mezzetta Sweet Cherry Peppers are grown locally in sunny California. This juicy pepper assortment is sweet, marginally tart, and mildly spicy. Show off their beautiful red & green colors by serving them as an antipasto or stuffing them with prosciutto and provolone. They can likewise be cut and diced to add color and flavor to your favorite recipes.

6. Delicious Cherry Pepper Recipes

a. Cherry Pepper Poppers

Fresh Hot cherry peppers stuffed along with prosciutto and provolone cheese then soaked in olive oil.

Ingredients 12

  • 1 cup additional virgin olive oil
  • 12 fresh cherry peppers
  • 6 ounces sharp provolone cheese, cubed
  • 6 ounces prosciutto, thinly cut
  • 1 teaspoon salt


Step 1

Cut the peak off of the cherry peppers and cautiously eliminate the seeds, keeping the peppers complete. Wrap a cube of cheese along with prosciutto, and stuff it into a pepper whether there is still room inner the pepper, stuff in more prosciutto. Rehash with remaining peppers.

Step 2

Place the entirety of the stuffed peppers into a 1-quart jar – or one that your peppers will all fit into, and sprinkle salt over them. Pour in enough olive oil to shield the peppers. Cover, and let stand for 1 hour before eating. Refrigerate leftovers.

b. Sweet Cherry Peppers Relish


  • 16 oz jar sweet cherry peppers (evacuate & stems eliminated)
  • 2 tablespoons honey
  • 1 tablespoon of olive oil


Put cherry peppers in a food processor with a metal edge. Pulse until slashed into tiny bits. Add on honey and olive oil and pulse until all around joined with cherry peppers.


  • If the relish is excessively thick, add another 1/2 – 1 tablespoon olive oil.
  • This relish required extra salt, yet don’t hesitate to season with salt if you feel it is necessary.
  • Keep your required cherry pepper jar to store leftover relish in your refrigerator.

c. Cherry Habanero Jam Recipe


  • 4 cups of pitted and coarsely chopped sweet red cherries
  • 1 cup finely diced red pepper
  • 1 Scotch Bonnet Habanero pepper, finely minced
  • 4 ½ cups white granulated sugar
  • 6 tablespoons Ball Real Fruit Pectin Classic
  • 2 tablespoons lime juice
  • 1 tablespoon butter (optional)
  • rubber gloves


Wash cherries then stem and put them into a vast bowl, catching as much cherry squeeze as possible. Coarsely chop the pitted cherries and put them into your vast canning pot. Add the lime juice to the pot of cherries and toss well. Dice the red pepper and put it into the pot with the cherries.

Put elastic gloves on and finely mince the habanero pepper. For a gentle cherry pe, paper jam eliminates all seeds and eliminates the pith. For a medium-hot jam leave the pits in. In a hotter jam mince the whole habanero pepper with seeds and pith and spot it into the pot with the different ingredients.

d. Add Sugar

Add pectin to the pot and warmth on low, incidentally blending until the pectin dissolves. Raise the heat to medium-high and bring to a roiling bowl. Add sugar, mixing until the sugar is generally dissolved. Return to a roiling boil. Add butter to cut down on foaming. (if utilizing)

Boil for one minute. Eliminate the pot from the stove. Also, skim off any excess foam. Fill your prepared jars, leaving a ¼ inch headspace. The jar’s clean rim with a damp paper towel placed the flat lid on top of the jar and put a band on screwing until just hand tightened. Process your filled jars in a warm water bath for 10 minutes. Makes 6 ½ pints.

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