Cherry Pepper Poppers

Photo by Barb B.
Adapted from allrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from allrecipes.com

Ingredients

  • 1

    cup extra virgin olive oil

  • 12

    fresh cherry peppers

  • 6

    oz. sharp provolone cheese, cubed

  • 6

    oz. prosciutto, thinly sliced

  • 1

    tsp salt

Directions

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 fo the stuffed peppers into a 1 quart jar -- or one that your pepppers will all fit into, and sprinkle salt over them. Pour in enough olive oil to cover the peppers. Cover, and let stand for 2 hour before eating. Refrigerate leftovers.

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