Bocconcini-Stuffed Roasted Cherry Peppers Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)
CAL
239
FAT
26%
CHOL
11%
SOD
15%

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Ingredients for 8 servings

Freshly ground black pepper

Sprigs fresh basil, garnish

Extra-virgin olive oil

20 pickled red cherry peppers, in brine

20 very small bocconcini (small mozzarella balls), about 8 ounces, or larger ones cut into pieces

20 strips prosciutto (about 1/4 pound)

20 basil leaves, stems removed

Salt

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