Cherry Peppers Stuffed with Prosciutto and Provolone puts a twist on classic antipasto ingredients. Combining cherry peppers, prosciutto and provolone, not only do you get the burst of flavors but also a new appetizer that’s sure to wow dinner guests.

Prep time 24 Hrs | Cook Time 0 Min | Serves 4-6

Ingredients

  • 2 jars Whole Hot Cherry Peppers (16 fl oz), plus brine from the jars
  • 3 ounces Provolone Cheese, cut into 16 cubes
  • 3 slices Prosciutto, cut into 16 squares
  • 1 tbsp Italian Parsley, chopped
  • 1/2 tsp Oregano
  • Imported Extra Virgin Olive Oil, as needed

Directions

  • Carefully remove the stems and seeds from the peppers, taking care not to split the peppers open.
  • Wrap each piece of provolone in a square of prosciutto.
  • Stuff peppers with the provolone/prosciutto, and trim to fit.
  • Pack the peppers in a wide mouthed, squat jar or other container that will fit them snugly.
  • Add enough pepper brine to come within an inch of the top of the peppers.
  • Add the parsley and oregano and fill the jar with enough olive oil to just cover the peppers.
  • Screw the lid on tightly and shake to combine.
  • Marinate overnight (or up to 3 days) in the refrigerator.
  • Remove from the brine and serve with toothpicks at room temperature.

Don’t feel like cooking? Mario’s is not just a meat market. We have an extensive deli and hot bar menu, and breakfast food items, as well! Choose from delicious, hand-made Italian deli specialties that are sure to delight your taste buds, making you come back again and again. Browse our deli menu here!