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Top your cherry peppers and take out the seeds. Boil in 2-1 white vinegar/water solution for about 3 or 4 minutes. Take some pepato or asiago cheese cubes and wrap with cappicola (or cream cheese/salami or provolone/proscutto). Stuff the cheese/cappi chunks into the peppers and then place peppers in a mason jar. Cover the peppers with olive oil (or oil and vinegar). As long as you're putting in fridge and eating somewhat soon, you won't need to sterilize. But you can boil the sealed mason jars for 30 minutes to preserve forever.

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