Ingredients
12
12 servings
- •1 cup extra virgin olive oil
- •12 fresh cherry peppers
- •6 ounces sharp provolone cheese, cubed
- •6 ounces prosciutto, thinly sliced
- •1 teaspoon salt
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 278
- Carbohydrate: 2g
- Fat: 27g
- Protein: 7g
- Sugar: 0g
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