Stuffed Cherry Peppers
|Cherry peppers||24 Ounce, drained (Two 24 Ounce Jars)|
|Provolone cheese slice||5|
|Prosciutto||4 Ounce, thinly sliced (Italian-Style Ham)|
Carefully remove the stems and seeds from the cherry peppers.
Set aside the empty jars and lids.
Top one slice of provolone with 1 or 2 slices of prosciutto.
Roll as for a jelly roll and cut into 1/4 1/2 inch slices.
Stuff 1 or 2 slices into each cherry pepper.
Repeat the pro volone prosciutto rolls and slices until all peppers are stuffed.
Fill the empty jars with the stuffed peppers.
Fill jars with enough olive oil to cover all the peppers.
Replace lids and chill for several hours to several days.
Drain well before serving.