Italian Stuffed Cherry Peppers

• 10 spicy cherry peppers
• 1/4 pound extra sharp auricchio provolone cheese
• 5 thin slices prosciutto
• 1/2 cup extra virgin olive oil

1. Remove the stems and seeds from all the cherry peppers.
2. Cut the provolone cheese into small cubes and cut each prosciutto in half.
3. Wrap cheese cubes with prosciutto and stuff inside peppers.
4. Marinate the peppers in olive oil overnight, covered and refrigerated.
5. Bring to room temperature before serving.

cherry peppers, provolone cheese, extra virgin olive oil

Taken from www.foodrepublic.com/recipes/italian-stuffed-cherry-peppers-recipe/ (may not work)