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Hot Stuffed Cherry Peppers


Pastene Hot Cored Cherry Peppers, reserving the liquid
prosciutto, thinly sliced
sharp provolone cheese wedge
Pastene Extra Virgin Olive Oil
airtight container for storage


by Alexia @Uhadmeatkitchen

  • Cutting the cheese into 1” cubes. Wrap a piece of prosciutto around the cheese tightly. Stuff the prosciutto and cheese into the pepper. Repeat.
  • When completed, add the peppers into an airtight container and press them down. Next, add in about ½ of the vinegar from the cherry pepper jar. Fill the remainder of the container with extra virgin olive oil. Store in the refrigerator for a week.

Product Used

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