Ingredients:

  • 24 Pickled Cherry Peppers
  • 120ml Distilled White Vinegar
  • 150g Sharp Provolone Cheese, cut into 1/2-inch cubes
  • 150g Thinly Sliced Prosciutto di Parma, cut into ribbons
  • 10g Fresh Garlic, razor-thin slices
  • 250ml Sunflower Oil
  • 100ml Light Olive Oil
  • 1 tbsp Dried Mediterranean Oregano
  • 1 tsp Red Pepper Flakes

Instructions:

  1. Carefully slice the stem end off each cherry pepper. Use a small paring knife or spoon to remove the seeds and internal ribs.
  2. Rinse the hollowed peppers in a bowl of distilled white vinegar to remove excess brine. Place them upside down on paper towels and ensure they are completely dry.
  3. Take a ribbon of prosciutto and wrap it tightly around a cube of provolone cheese to create a meaty plug.
  4. Gently push the prosciutto-wrapped cheese into the hollowed pepper until flush with the top, taking care not to split the pepper walls.
  5. Place two slices of garlic and a pinch of oregano at the bottom of a clean 500ml glass jar. Pack the stuffed peppers inside snugly.
  6. Whisk together the sunflower oil and light olive oil. Pour the blend over the peppers until they are fully submerged.
  7. Tap the jar on a flat surface to release air bubbles. Seal tightly and refrigerate for 24 to 48 hours before serving.