Stuffed Cherry Peppers
Photo: Anjali Pinto

Serves 10


  • 10 spicy cherry peppers (stems and seeds removed)
  • 1/4 pound extra-sharp auricchio provolone cheese
  • 5 thin slices of prosciutto
  • 1/2 cup extra virgin olive oil


Cut cheese into small cubes. Wrap cheese with ham and stuff inside peppers. Marinate peppers in olive oil overnight, refrigerated. Serve at room temperature.

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