Cherry Pepper Poppers - cooking recipe

Ingredients

12 fresh cherry peppers
1 cup extra virgin olive oil
6 ounces provolone cheese, cubed
6 ounces prosciutto, thinly sliced
1 teaspoon salt

Preparation

Slice the tops off of the cherry peppers and carefully remove the seeds.
Keep the peppers whole.
Wrap a cube of the cheese with procuitto and stuff it into the pepper.
If there is still room in the pepper, stuff in more proscuitto.
Repeat with remaining peppers.
Place all of the peppers into a jar.
A 1 quart jar usually works.
Sprinkle salt over peppers.
Pour in olive oil to cover all of the peppers.
Cover and let sit on counter top for 1 hour, then refrigerate.
I usually let them chill for at least 5 days.