Ingredients
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1 cup extra virgin olive oil
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12 fresh cherry peppers
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6 ounces sharp provolone cheese, cubed
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6 ounces prosciutto, thinly sliced
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1 teaspoon salt
Directions
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Slice the tops off of the cherry peppers and carefully remove the seeds, keeping peppers whole. Wrap a cube of cheese with prosciutto, and stuff into a pepper. If there is still room inside the pepper, stuff in more prosciutto. Repeat with remaining peppers.
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Place all of the stuffed peppers into a 1 quart jar - or one that your peppers will all fit into, and sprinkle salt over them. Pour in enough olive oil to cover the peppers. Cover, and let stand for 1 hour before eating. Refrigerate leftovers.
Nutrition Facts (per serving)
| 278 | Calories |
| 27g | Fat |
| 2g | Carbs |
| 7g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 278 | |
| % Daily Value * | |
| Total Fat 27g | 35% |
| Saturated Fat 7g | 34% |
| Cholesterol 22mg | 7% |
| Sodium 593mg | 26% |
| Total Carbohydrate 2g | 1% |
| Total Sugars 0g | |
| Protein 7g | 13% |
| Vitamin C 25mg | 28% |
| Calcium 111mg | 9% |
| Iron 0mg | 2% |
| Potassium 74mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
