Yield: 1 Servings
|\N \N||Hot cherry peppers|
|\N \N||Olive oil|
Slice off top of peppers & remove core & seeds.
Stuff with provolone & prosciutto.
Pack in olive oil.
Just another thought, you would probably want to add some vinegar to the stuffing if they are to be stored more than a week.
Posted to CHILE-HEADS DIGEST V4 #070 by =Mark <mstevens@...> on Aug 06, 1997