Recipe By : From The Edible Pepper Garden by Rosalind Creasy
24 ripe cherry peppers
With a knife, cut off the top of each pepper. Using a melon baller or very small spoon, scoop out the seeds and membranes. In a saucepan, bring the wine to a boil. Add the peppers in two batches, poaching each batch for 1 minute. Drain peppers cut side down on paper towels. Take a piece of cheese, wrap a strip of prosciutto around it, and stuff it into a pepper. Repeat the process until all the peppers are stuffed.
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