If you're expecting guests who like spicy food, you can't get much simpler (or tastier) than cherry peppers stuffed with extra-sharp provolone and thin slices of prosciutto, which chef Doug Psaltis serves at his Chicago restaurant RPM Italian
. You can fill the peppers the night before—just bring them to room temperature before serving.
Printed from Oprah.com on Sunday, December 8, 2013
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