The Pioneer Woman Tasty Kitchen
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Prosciutto and Provolone Stuffed Cherry Peppers

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Prep:

Cook:

Level: Easy

System:

6

Description

Commonly referred to as ‘Hot Pepper Shooters’, these will definitely liven up any anti pasta platter. The saltiness of the prosciutto, the bite of the aged provolone, the spiciness from the peppers, and the fruitiness from the extra virgin olive oil come together so perfectly. Beware~ these are very addicting!

Ingredients

  • 12 whole Fresh Cherry Peppers
  • 6 ounces, fluid Aged Sharp Provolone
  • 6 ounces, fluid Prosciutto, Thinly Slice
  • 2 whole Large Cloves Of Garlic
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Favorite Italian Spice Blend
  • 2 Tablespoons Red Wine Vinegar
  • 1 cup Extra Virgin Olive Oil

Preparation

Wash your peppers. Use fresh peppers if you can find them. I used our homegrown ones which was exciting!

Cut the tops off the peppers and scoop out the seeds and core. Make sure to wash your hands after this step. The seeds and core are very hot!

Cut the provolone into chunks that will fit nicely inside your hollowed out peppers. Wrap each chunk with some prosciutto. Place prosciutto wrapped provolone inside your peppers. If there is any space left in the peppers, stuff more prosciutto in!

Put the stuffed peppers into one large container or 2 smaller containers. I like to use glass jars. Throw in the garlic cloves whole. Sprinkle the salt and Italian spice blend over the peppers. Add the vinegar.

Pour enough extra virgin olive oil over the peppers so they are covered.

Tightly put the lid on them and put them in the fridge for at least 24 hours…be patient.

Bring up to room temperature and enjoy! These are so delicious.

These will keep for about a week in the fridge. However… we never have them that long!

One Comment

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Avatar of Gratsiella

Gratsiella on 7.16.2009

I have to try and make these they sound delicious!

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