Cherry Pepper Shooters

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“I tried these in an Italian Deli.Some people use mozzarella, or even pepper jack cheese. I prefer parmesan.”
READY IN:
30mins
SERVES:
6-9
UNITS:
US

Ingredients Nutrition

  • 1 (16 ounce) jar cherry peppers (I like them hot but you can buy the sweet peppers too)
  • 1 (8 ounce) package provolone cheese
  • 14-12 lb prosciutto ham, cut very thin
  • olive oil (Use enough to fill the jar after the peppers are done)

Directions

  1. Clean peppers by cutting the pepper around the stem (like you would a pumpkin), and cleaning out the seeds.
  2. Cut cheese in small squares.
  3. Wrap small strips of ham around diced cheese cubes.
  4. Place each cube into a pepper.
  5. Place finished peppers into the jar (be sure to drain the jar of all liquid first).
  6. Pour olive oil over peppers enough to cover.
  7. Refrigerate.

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