Italian Cherry Pepper Shooters

By draingal

Ingredients

• 1 16 oz. jars cherry peppers (if you don't like hot try the sweet peppers)
• 1 8 oz. packages sharp provolone or Asiago cheese
• 1/4 - 1/2 lb. prosciutto ham, cut very thin
• olive oil (use enough to fill the jar after the peppers are done)
• garlic cloves

Preparation

Step 1

Clean peppers by cutting the pepper around the stem (like you would a pumpkin), and clean out the seeds.
Cut cheese in small squares.
Wrap small strips of ham around each of the diced cheese cubes.
Place each cube into a pepper.
Place finished peppers into the jar (be sure to drain the jar of all liquid first).
Pour olive oil over peppers enough to cover.
Add a few whole cloves of garlic.
Refrigerate.