Red peppers stuffed with cheese and prosciutto

Great accompaniment for home wine

piperia cooking recipes


  • 1 cup tea olive oil
  • 12 fresh peppers
  • 170 gr. protolone cheese into cubes
  • 170 gr. prosciutto cut into thin slices
  • 1 tbsp. salt


step 1

Cut off the tops of the peppers and carefully remove the seeds, keeping the peppers whole.

step 2

Wrap a cube of cheese with prosciutto and fill with a pepper. If there is still room in the pepper, add more prosciutto. Repeat with the remaining peppers.

step 3

Place all the stuffed peppers in a 1 liter jar - or one that will all fit and sprinkle with salt. Add enough olive oil to cover the peppers.

step 4

Cover and let stand for 1 hour before enjoying. Keep the rest in the refrigerator.