- 24 single Cherry Peppers
- 230 g prosciutto, thinly sliced
- 115g of provolone, sliced
- Extra Virgin Olive Oil
- Salt and pepper to taste
*Calculated ingredients may not always be as accurate as the original recipe.
Wash the peppers, drain and wipe dry.
Remove stems and seeds. Scoop out seeds, leaving some for the “heat” if you like them spicy.
Cut prosciutto in strips about an inch wide. Cut cheese the same size. Roll the cheese inside the prosciutto and stuff inside the hot pepper. Top each stuffed pepper with Mezzetta olive oil, salt & pepper.