Marinated Cherry Peppers Stuffed With Capicola And Provolone Recipe

Ingredients

1/2 pound aged provolone cheese in small squares

8 thin slices capicola or prosciutto

16 cherry peppers

Marinade:

1 cup extra virgin olive oil

1/4 cup red wine vinegar

1 teaspoon chopped or crushed garlic

1/2 cup chopped fresh herbs (rosemary, basil, thyme, marjoram, oregano, chives, etc.)

Preparation

Whisk marinade ingredients together in a glass bowl and set aside. With a sharp paring knife, remove stem and core of peppers

Wrap each sqare of cheese with thin slice of meat. Carefully stuff in each pepper. Place in a shallow casserole dish or bowl. Cover with marinade and refrigerate overnight before serving.