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.
Fresh pimientos can be purchased in speciality markets or online. Alternatively, you can use any fresh mild chillies.
These were disgusting. We had already marinated some of our homegrown peppers in a vinegar based marinade and stuffed them as well. The ones in the vinegar based marinade were much better. The oil soaked peppers were nasty! - 30 Aug 2003 (Review from Allrecipes US | Canada)
My family loves these peppers and when I came across the recipe, I couldn't wait to make them. I made two large jars and then still had left over proscuitto and cheese so ran to get more peppers only to find they were sold out. I bought Hot Banana Peppers instead and stuffed them and all of them were a huge hit!! - 28 Aug 2005 (Review from Allrecipes US | Canada)
I love these. I had a little trouble finding the cherry peppers but managed to get them at a big grocery store. I would suggest purchasing at least 18 medium sized peppers and have about 2 1/2 cups of oil for this recipe or use less Prosciutto and Provolone. I used regular olive oil instead of extra virgin olive oil because I prefer the milder taste. When refrigerating, the oil may get cloudy but comes back to normal at room temperature. - 22 Oct 2007 (Review from Allrecipes US | Canada)