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25 minutes
85 minutes
- 1 cup extra virgin olive oil
- 12 fresh cherry peppers
- 6 ounces sharp provolone cheese, cubed
- 6 ounces prosciutto, thinly sliced
- Carefully remove the tops of the cherry peppers and deseed while keeping them whole. Fill each pepper with a cube of cheese wrapped in prosciutto, adding more prosciutto if desired. Repeat with the rest of the peppers.
- Place the stuffed peppers in a 1 quart jar that fits them all snugly. Sprinkle them with salt and pour in sufficient olive oil to cover. Cover the jar and let it sit for 1 hour before enjoying. Remember to refrigerate any leftovers.
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