28 Pepperoncini peppers (or hot cherry peppers)
1/4 - 1/2 pound sharp Italian cheese - provolone, asiago,
1/4 - 1/3 pound Proscuitto
olive oil and balsamic vinegar
Pick peppers (if you can) that are reasonably sized.
cut off the tops and clean out the seeds
cut cheese into 1/4'' x 1'' pieces (or whatever size works best with your peppers)
cut ham into slices
roll each piece of cheese in the ham and stuff into a pepper.
Line the peppers in a shallow, sealable dish
top with oil and vinegar (this is to taste - I usually go heavy on the vinegar)
Marinate at least over night.