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Stuffed Mini Peppers

3 cups Garden Highway Cauliflower & Carrot Chef Veggie Starter
1 tablespoon olive or vegetable oil
1⁄2 cup Stonemill Kitchens Artichoke & Parmesan Premium Dip or Caesar salad dressing
1⁄4 cup finely shredded Parmigiano Reggiano cheese, divided
12 mini sweet peppers, halved, stemmed and seeded
Preheat oven to 375°F. Sauté Cauliflower & Carrot Chef Veggie Starter in oil on high heat for 3 to 5 minutes. Remove from heat and add dressing and half the cheese; let cool slightly. Fill peppers with the veggie mix until slightly mounded. Top with remaining cheese. Bake for 10 to 15 minutes. Makes 4 to 6 servings.



 
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