Cherry Pepper Poppers


Slice tops off peppers and remove seeds. Wrap a slice of prosciutto around a cheese cube, and stuff into a pepper. Repeat with remaining peppers. Place stuffed peppers into a 1 quart jar and sprinkle with salt. Pour in enough olive oil to cover the peppers. Cover and allow to sit for 1 hour before eating.


  • 12 fresh cherry peppers
  • 6 oz sharp provolone cheese, cubed
  • 6 oz prosciutto, thinly sliced
  • 1 c extra-virgin olive oil
  • 1 tsp salt