ready in: under 30 minutes
recipe id: 59215
1 jar hot cherry peppers
1/2 pound imported proscuitto (salt-cured Italian ham)
1/2 pound aged Provolone cheese (regular provolone cheese will work)
Cut stems off hot the cherry peppers (or "cherry bombs"). Scoop out the seeds from inside of the peppers.
Cut Provolone cheese into 1/4 to 1/2 inch cubes (depending on the size of your cherry peppers). Wrap each cube with Proscuitto and stuff into the cherry pepper. Coat all of the cherry peppers in Extra Virgin Olive Oil and shake Italian herbs on top.
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