Rating: 4 stars
23 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

Fresh Hot cherry peppers stuffed with prosciutto and provolone cheese then soaked in olive oil.

Recipe Summary

prep:
25 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
12
Yield:
12 stuffed peppers
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

278 calories; protein 6.6g; carbohydrates 2.1g; fat 27g; cholesterol 22.3mg; sodium 592.6mg. Full Nutrition
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