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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Fresh Hot cherry peppers stuffed with prosciutto and provolone cheese then soaked in olive oil. Ingredients:
1 cup extra virgin olive oil |
12 fresh cherry peppers |
6 ounces sharp provolone cheese, cubed |
6 ounces prosciutto, thinly sliced |
1 teaspoon salt |
Directions:
1. 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.
2. 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.
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