Stuffed Cherry Peppers

• 8 (1/2-inch) cubes pepperoncino, crushed red pepper Italian table cheese, available in specialty cheese case, Asiago or pepato may be substituted
• 4 slices cappicola (hot Italian ham) cut in half
• 8 hot cherry peppers, tops cut off and seeds removed
• 2 slices Prosciutto di Parma
• 3 ounces herb and garlic spreadable cheese or goat cheese
• 1 rib celery, cut into 1/2-inch pieces
• 8 sweet peppers, tops removed and seeded

1. For hot peppers: Wrap cheese cubes in half of one slice of hot ham.
2. Stuff ham wrapped cheese cubes inside the cherry peppers and reset caps with a toothpick.
3. For sweet cherry peppers: Spread each slice of prosciutto with a thin layer of herb and garlic cheese.
4. Cut each slice of ham in four pieces, then wrap a piece of celery inside each strip of ham.
5. Stuff the meat and cheese wrapped celery into each cherry pepper.

pepperoncino, peppers, parma, garlic, celery, sweet peppers

Taken from www.foodnetwork.com/recipes/rachael-ray/stuffed-cherry-peppers-recipe.html (may not work)