Hot Stuffed Cherry Peppers
Prosciutto-wrapped sharp provolone stuffed into hot cherry peppers and packed in oil and vinegar.
"An Italian classic — spicy, savory, and perfect with a slice of crusty bread!" - Alexia
Ingredients
- Pastene hot cherry peppers (cored)
- Thinly sliced Parma prosciutto
- Sharp provolone cheese (cut into thick wedges or 1-inch cubes)
- Extra virgin olive oil
- 1 large mason jar
- 1/2 jar vinegar from Pastene pepper jar
Instructions
Prepare the Ingredients
Cut the sharp provolone cheese into 1-inch cubes. Lay out thin slices of Parma prosciutto and cored Pastene hot cherry peppers.
Assemble the Peppers
Wrap each cheese cube tightly with a slice of prosciutto. Stuff the wrapped cheese into each cherry pepper, pressing gently to fit.
Fill the Jar
Place the stuffed peppers into a large mason jar, pressing them down tightly to remove air pockets.
Add the Marinade
Pour in about half of the vinegar from the Pastene pepper jar, then fill the rest of the jar with extra virgin olive oil until the peppers are fully submerged.
Store and Serve
Seal the jar tightly and refrigerate for one week before serving. Enjoy with antipasto, sandwiches, pasta, or crusty Italian bread.