Shelly's Recipe

CHERRY PEPPER POPPERS

Category: Cold

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

Slice the tops off of the cherry peppers & carefully remove the seeds, keeping peppers whole.

Wrap a cube of cheese with prosciutto, & 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, & sprinkle salt over them. Pour in enough olive oil to cover the peppers. Cover andlet this stand for 1 hour before eating. Refrigerate leftovers.