Fresh Hot cherry peppers stuffed with prosciutto and provolone cheese then soaked in olive oil.
Original recipe makes 12 stuffed peppers
1 cup extra virgin olive oil
12 fresh cherry peppers
6 ounces sharp provolone cheese, cubed
6 ounces prosciutto, thinly sliced
1 teaspoon salt
1 hr 25 mins
- 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.
- 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.
Calories: 278 kcal
Carbohydrates: 2.1 g
Cholesterol: 22 mg
Fat: 27 g
Fiber: 0 g
Protein: 6.6 g
Sodium: 593 mg