Cherry Pepper Shooters - cooking recipe

Ingredients

1 (16 ounce) jar cherry peppers (I like them hot but you can buy the sweet peppers too)
1 (8 ounce) package provolone cheese
1/4 - 1/2 lb prosciutto ham, cut very thin
olive oil (Use enough to fill the jar after the peppers are done)

Preparation

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