Ingredients:

  • 24 large pickled cherry peppers, drained and patted dry
  • 1 tbsp reserved pepper brine
  • 8 oz full-fat cream cheese, softened
  • 4 oz sharp Provolone cheese, finely grated
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes
  • 12 slices prosciutto di Parma, halved lengthwise
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh flat-leaf parsley, chopped

Instructions:

  1. Prepare the shells: Slice the stem tops off the cherry peppers and remove seeds and ribs using a small spoon or pitter.
  2. Drain the peppers: Invert the hollowed peppers onto paper towels for 10 minutes to remove excess internal moisture.
  3. Create the filling: In a medium bowl, use a hand mixer to beat the cream cheese, grated provolone, oregano, garlic powder, and reserved brine until smooth and aerated.
  4. Stuff the peppers: Transfer the cheese mixture into a piping bag and fill each prepared pepper until flush with the top.
  5. Wrap and finish: Wrap each stuffed pepper with a half-slice of prosciutto. Arrange on a platter, drizzle with extra virgin olive oil, and garnish with fresh parsley.