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Vegetable Recipes

STUFFED TUSCAN PEPPERS
(Pepperoncini)


            One 9-ounce can Tuscan peppers
            2 anchovy fillets, drained, washed and patted dry
            1 ounce cream cheese or mascarpone
            Pinch Cayenne pepper

Yields 16 to 18 pieces.

Drain the peppers and make a lengthwise slit in each.  In a bowl, mash the anchovies with the cream cheese and Cayenne pepper.  Using a pastry bag or a knife, fill each pepper.

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Page last updated: Friday, April 07, 2006 09:10 PM ET