Prov's Magician and V-Sport-inspired "What-a-Flamer" Cherry Bomb Stuffed Peppers

Here is a recipe that is easy, spicy, and tasty.  Need lots of cold beer to wash them down with.  I like some crusty bread on the side to cut the heat and also soak up the juice and oil.  You can serve them as a side to sub sandwiches or as part of an antipasto.


Ingredients

• 12 whole fresh or pickled cherry bomb peppers (I prefer the pickled ones; if you use fresh peppers, then once you are finished making these, you ought to let the whole jar sit a day or so in the oil and vinegar before serving.)
• 6 oz sharp provolone(you can use other stinky Italian cheese, if you prefer)
• 6 oz prosciutto, thinly slice (I wonder if you could use country ham?  I bet it'd be good, too, and easier for you Southerners to find)
• 2 medium to large cloves of garlic
• 1 teaspoon salt (omit if you are using pickled peppers)
• Dash or two oregano, thyme, and black pepper
• 2 Tablespoons Red Wine Vinegar (omit if you are using pickled peppers)
• Extra Virgin Olive Oil

Directions

If you are using fresh peppers, wash them.  Cut off the tops and scoop out the insides.  As you probably know, the insides are hot (spicy/chemical "hot", not temperature "hot" or physically attractive "hot.")

Cut the provolone into rectangular chunks that are the length of the width of your prosciutto.  You want the chunk of cheese to be wide enough, though, to fill the mouth of the cherry bomb.  

Wrap each rectangle of cheese with a slice of prosciutto. Cut the prosciutto/cheese missle in a length that will fill the cherry bomb.  If you don't care about aesthetics, stuff cheese crumbs and prosciutto into the spaces.  

At this point, you can either put into a jar or some container, or if you are serving, then onto a plate. 

If into a jar, then put to two cloves of garlic in, whole.  Add the shakes of oregano, thyme, and pepper.   Then cover with either some of the juice from the pickled peppers jar, or if not the red wine vinegar. Cover the rest of the way with oil (probably less than a one-half cup.)   

If you serve right then, drizzle with olive oil.  Then sprinkle with some minced garlic, along with the oregano, thyme and black pepper.

Done.....