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Stuffed Marinated Hot Red Cherry Peppers

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Martha Stewart
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nut free vegetarian memorial day

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Ingredients

14 hot red cherry peppers, cored and seeded, tops reserved

4 ounces young pecorino or provolone cheese, cut into 1/4 inch cubes

14 small sprigs fresh marjoram

1/4 cup extra-virgin olive oil

2 tablespoons red wine vinegar

1 garlic clove, minced

2 teaspoons coarse salt

1/4 teaspoon freshly ground black pepper

Crusty bread, for serving

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