Ingredients

• 1 cup extra virgin olive oil
• 12 freshs cherry peppers
• 6 ounces sharp provolone cheese , cubed
• 6 ounces prosciutto , thinly sliced
• 1 teaspoon salt

Instructions

1. 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. 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.

Nutrition per serving