Prosciutto Wrapped Grilled Jalapeños or Mild Peppers

When we went dairy-free my husband missed the cheese-stuffed, grilled jalapeños I used to make. He came up with this version, which we all like even better! If you don't like hot peppers, use your choice of mild peppers, such as red or yellow bell peppers. Serve with Grilled Herbed Corn and grilled hamburgers (no bun, thank you!)
4 jalapeños, or mild pepper of your choice
1 TB olive oil plus extra for rubbing
8 slices of prosciutto

Put rubber gloves or plastic baggies on your hands! Slice the peppers in half vertically and scrape out the seeds and membranes. If using bell peppers, cut them lengthwise into into 1 -2 inch wide strips.
Wrap each half with a prosciutto slice.
Drizzle with olive oil. Preheat grill to medium heat. Grill the peppers until the prosciutto is lightly golden brown and crispy, about 7-10 minutes turning half way through.

Tip - Don't have any prosciutto? Use bacon or Virigina ham instead.