Originally Posted by barbefunkoramaque
my ten foot fattie last year was stuffed with a surplus of those cherry peppers from sams that are stuffed with provolone and prosciutto
I think is was a gallon jar of those peppers
I've been making those pepper shooters for years now. They are easy to make. The trick is to get the cheese into the right size rectangle and then wrap the prosciutto around it. I also grill the peppers for 10 minutes at a low temp of about 250 to soften them up and to bring out the best pepper flavor.