Recipe taken from
The Edible Pepper Garden

Cherry Pepper Shooters

INGREDIENTS:

• 24 ripe cherry peppers
• 1-1/4 cups white or red wine
• 1/3 pound Montery Jack cheese cubed
• 1/8 pound of prosciutto or ham thinly sliced

DIRECTIONS:

1. With a knife, cut off the top of each pepper. Using a melon baller or small spoon remove the seeds and membrane.
2. In a saucepan, bring the wine to a boil. Add the peppers in 2 batches poaching each batch for 1 minute. Drain the peppers cut side down on a paper towel.
3. Take a cube of cheese, wrap it in prosciutto or ham and stuff it into a pepper.