1 teaspoon garlic, minced
2 tablespoons olive oil
1 jar of sweet or hot peppers (whole, about 10)
1 wedge (about 8 ounces) provolone
1 package prosciutto
In a small bowl, mix garlic into olive oil and set aside. Slice tops off of peppers and remove seeds. Cut provolone into cubes. Slice prosciutto into strips. Roll provolone into prosciutto, then stuff inside pepper. Place peppers in a serving dish, then drizzle olive oil and garlic mixture over top.