err

Ok so i got that new camera so now i can show you all how i work it.
I mean in the kitchen you perverts.

On the menu tonight we have Overstufed Cherry Peppers and Portabella salad. Here is the quick run down on the Peppers.

First things first.
Deseed one full jar of Large Hot Cherry peppers. (Dont be a sissy and use the sweet pepers either)

Set them aside and get the stuffer ready.
1/4 pound each.
Sopressata
Prosciutto
Provalone
Hard Salami
Mozzarella
Lay them all out on top of eachother at room temp about 9 inches across on wax paper.

Roll them all up and set in fridge for 1 hour or until firm. Take them out of the fridge and slice into 3/4 inch pieces.

And stuff the peppers.

Serve chilled with the salad. Makes a great light summer time dinner for 2 or appetizers at a party.