My Brother Dave's Stuffed Pickled Peppers

Recipe by Secret Agent
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 336hrs 30mins
SERVES: 24
YIELD: 1 gallon
UNITS: US

INGREDIENTS

Nutrition
  • 1
    gallon pickled cherry pepper
  • 1
    lb sliced boiled ham (from the deli)
  • 1
    lb sliced provolone cheese
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DIRECTIONS

  • Cut the stem end of the peppers off and pull out the seeds (wear gloves) and then cut all the meat and cheese into inch long slices, stuffing one slice of ham and once slice of cheese into each pepper.
  • Put all back into jar and pour the brine over them. Dave just stores them room temperature, but he's more adventurous than I am.
  • Wait a few weeks before you start eating them.
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