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.

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.

More Easy Appetizers


Next Story