Antipasto Skewers

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2 red or yellow bell peppers

2 6-oz. jars marinated artichoke hearts (16 pieces), drained, patted dry and cut crosswise into bite-size pieces

12 ounces mozzarella, cut into bite-size chunks

2 tablespoons balsamic vinegar

1 1/2 teaspoons Dijon mustard

1/4 cup olive oil

1/4 teaspoon salt

Pinch of pepper

Chopped fresh parsley or basil, for garnish, optional

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