Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: wash cherry peppers and place whole, stems intact, in jar. fill jar with white vinegar. let stand for one week. you may need to add more vinegar to keep the jar full as the peppers soak it in. after one week, pour out vinegar and rinse peppers in cool water. remove stems and seeds. cut provolone to the appropriate size to fill the peppers. wrap provolone with a piece of proscuitto and stuff into pepper. you may want to wear gloves during the stuffing process. the peppers can burn your fingers. place stuffed peppers into jar and fill jar with 50% olive oil and 50% canola oil. refrigerate for one week, will keep for one month in the refrigerator. be sure you have a cold beverage on hand to cool the fire and enjoy!

Target recipe: cut the top off the peppers and remove the membranes and seeds. sauté the onion, garlic and mushrooms on a non stick skillet (use a bit of oil if you wish but not necessary) about 4 minutes. sprinkle in the oregano. sprinkle with the worcestershire sauce and remove. stuff the peppers with this filling. top with a tsp of cottage cheese (or other). sprinkle with a little parsley. bake for 30 minutes around 350°f and serve.