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Ingredients
- 1 (16 ounce) jar cherry peppers (I like them hot but you can buy the sweet peppers too)
- 1 (8 ounce) package provolone cheese
- 1/4 - 1/2 lb prosciutto ham, cut very thin
- olive oil (Use enough to fill the jar after the peppers are done)
Method
- Clean peppers by cutting the pepper around the stem (like you would a pumpkin), and cleaning out the seeds.
- Cut cheese in small squares.
- Wrap small strips of ham around diced cheese cubes.
- Place each cube into a pepper.
- Place finished peppers into the jar (be sure to drain the jar of all liquid first).
- Pour olive oil over peppers enough to cover.
- Refrigerate.
