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

  • Step 1

    Slice the tops off of the cherry peppers and carefully remove the seeds, keeping peppers whole. Wrap a cube of cheese with prosciutto, and stuff into a pepper. If there is still room inside the pepper, stuff in more prosciutto. Repeat with remaining peppers.


  • Step 2

    Place all 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 cover the peppers. Cover, and let stand for 1 hour before eating. Refrigerate leftovers.

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