Cheese and Coppa Stuffed Pepperoncini Recipe

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Directions

1. Slice 6 large pepperoncini peppers in half lengthwise; remove the seeds and pat them dry with paper towels.
2. Cut 4 ounces of provolone into twelve pieces about 1/2 inch wide and fill each pepper half with a piece.
3. Spoon roughly 1/2 teaspoon of olive tapenade on top of each stuffed pepper half.
4. Wrap each stuffed half with a thin slice of coppa or salami and secure with a toothpick.

Recipe courtesy of Recipe Iseasy Magazine