Prosciutto and Provolone Stuffed Cherry Peppers

• 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

1. Wash your peppers.
2. Use fresh peppers if you can find them.
3. I used our homegrown ones which was exciting!
4. Cut the tops off the peppers and scoop out the seeds and core.
5. Make sure to wash your hands after this step.
6. The seeds and core are very hot!
7. Cut the provolone into chunks that will fit nicely inside your hollowed out peppers.
8. Wrap each chunk with some prosciutto.
9. Place prosciutto wrapped provolone inside your peppers.
10. If there is any space left in the peppers, stuff more prosciutto in!
11. Put the stuffed peppers into one large container or 2 smaller containers.
12. I like to use glass jars.
13. Throw in the garlic cloves whole.
14. Sprinkle the salt and Italian spice blend over the peppers.
15. Add the vinegar.
16. Pour enough extra virgin olive oil over the peppers so they are covered.
17. Tightly put the lid on them and put them in the fridge for at least 24 hours...be patient.
18. Bring up to room temperature and enjoy!
19. These are so delicious.
20. These will keep for about a week in the fridge.
21. However... we never have them that long!

peppers, provolone, cloves of garlic, kosher salt, favorite italian spice, red wine vinegar, olive oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/prosciutto-and-provolone-stuffed-cherry-peppers/ (may not work)