␡
- Mix with a Kick
- Crispy Crunchy Chicken Nuggets
- Fresh Vegetable Avocado Dip
- Spicy Asian Meatballs
- Orange-Sesame Sauce
- Super-Quick Pizza
- Hummus
- Baked Pita Triangles
- Jumbo Shrimp Platter with Zesty Cocktail Sauce
- Jumbo Shrimp Platter
- Curried Turkey Lettuce Roll-ups
- Mango Salsa Fresca
- Caliente Corn Chips
- Belgian Endive Canapés
- California Quesadillas
- Hot Pepper Shooters
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Page 16 of 16
This chapter is from the book
Hot Pepper Shooters
12 prepared hot cherry peppers, stemmed, seeded, rinsed and drained
4 thin slices prosciutto, each cut into 3 pieces
3 oz. part-skim lowfat mozzarella cheese, cut into 12 squares
1 t. extra-virgin olive oil
Pat the peppers dry with a paper towel. Wrap a slice of prosciutto around each cube of cheese. Stuff the peppers with the prosciutto-wrapped cheese. Place the stuffed peppers in a shallow serving dish and drizzle with olive oil. These can be made ahead of schedule, covered, and refrigerated until time to serve. Serves 6.
Nutritional Information
Per serving
Calories: 92
Total Fat: 4g
Saturated Fat: 1g
% Calories from Fat: 36
Carbohydrates: 5g
Protein: 9g
Cholesterol: 11mg
Sodium: 925mg
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Page 16 of 16