Prosciutto-Wrapped Stuffed Cherry Peppers

Hot cherry peppers stuffed with a ricotta, provolone and basil filling, wrapped in prosciutto and grilled over indirect heat until browned.

🍳 Cook: 25 min

Ingredients

1 cup	240 ml	ricotta cheese
1/2 cup	120 ml	grated provolone cheese
1/4 cup	60 ml	finely chopped fresh basil
20		hot cherry peppers, stemmed and seeded
1/2 pound	225 g	thinly sliced prosciutto

In a medium bowl, mix together the ricotta, provolone, and basil.
Stuff each pepper with the cheese mixture. Wrap each stuffed pepper with one slice of prosciutto.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Place a wood chunk directly on the coals. Set the cooking grate in place, cover, and preheat 5 minutes. Clean and oil the grate.
Place the stuffed peppers on the cool side of the grill, cover, and cook until the prosciutto has browned and the peppers have softened slightly, 20-30 minutes.
Transfer the peppers to a serving tray, let cool for 5 minutes, then serve.