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Stuffed Cherry Peppers

kept byDAPHNE
recipe bywilliams-sonoma.com
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Ingredients: 

1 1/2 jars (each 1 lb.) pickled sweet cherry  peppers, drained
1 1/2 cups fresh bread crumbs
1/4 lb. provolone cheese, minced
2 oz. prosciutto, minced
1/4 cup pine nuts, chopped
3 Tbs. capers, rinsed, drained and chopped
4 to 5 Tbs. extra-virgin olive oil
Salt and freshly ground pepper, to taste


 

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