Meaty Stuffed Cherry Peppers

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
230
FAT
53%
CHOL
46%
SOD
5%

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Ingredients for 4 servings

1/2 pound ground pork

1/4 cup currants

1 egg

1/4 cup breadcrumbs

3 tablespoons flat leaf parsley, chopped

2 tablespoons pine nuts, toasted

Salt and ground black pepper

1 jar pickled cherry peppers, drained, stems and seeds removed

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