About this recipe:These make a wonderful appetiser, starter or food gift. Pimiento peppers are stuffed with mozzarella and prosciutto, then allowed to marinate in a seasoned olive oil.
250ml extra virgin olive oil
12 fresh pimiento peppers
175g mozzarella cheese, cubed
175g thinly sliced prosciutto
1 teaspoon salt
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Method Prep:25min › Extra time:1hr marinating › Ready in:1hr25min
Slice the tops off of the pimientos and carefully remove the seeds, keeping them whole. Wrap a cube of cheese with prosciutto and stuff into a pepper. If there is still room inside the pepper, stuff in more prosciutto. Repeat with remaining peppers.
Place all of the stuffed peppers into a 1 litre jar or one that your peppers will all fit into and sprinkle salt over them. Pour in enough olive oil to cover the peppers. Cover and let stand for 1 hour before eating. Refrigerate leftovers.
Fresh pimientos can be purchased in speciality markets or online. Alternatively, you can use any fresh mild chillies.