Cherry Pepper Poppers recipe

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

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.