Cherry Pepper Poppers

1. 1

   Slice the tops off of the cherry peppers and carefully remove the seeds.

2. 2

   Keep the peppers whole.

3. 3

   Wrap a cube of the cheese with procuitto and stuff it into the pepper.

4. 4

   If there is still room in the pepper, stuff in more proscuitto.

5. 5

   Repeat with remaining peppers.

6. 6

   Place all of the peppers into a jar.

7. 7

   A 1 quart jar usually works.

8. 8

   Sprinkle salt over peppers.

9. 9

   Pour in olive oil to cover all of the peppers.

10. 10

    Cover and let sit on counter top for 1 hour, then refrigerate.

11. 11

    I usually let them chill for at least 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.