Stuffed Cherry Peppers Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
63
FAT
11%
CHOL
10%
SOD
12%

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Ingredients for 16 servings

8 sweet peppers, tops removed and seeded

8 (1/2-inch) cubes pepperoncino, crushed red pepper Italian table cheese, available in specialty cheese case, Asiago or pepato may be substituted

8 hot cherry peppers, tops cut off and seeds removed

4 slices cappicola (hot Italian ham) cut in half

1 rib celery, cut into 1/2-inch pieces

2 slices Prosciutto di Parma

3 ounces herb and garlic spreadable cheese or goat cheese

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