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Choose peppers according to availability and preference; Italian frying peppers, Anaheim chiles, and bell peppers are good options. Keeping the stems intact, split thin, long peppers in half -- retain seeds of spicy chiles if more heat is desired -- or quarter large bell peppers lengthwise. Instead of Asiago, try other good melting cheeses, such as provolone or mozzarella.

Source: Dinner at Home



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How would you rate this recipe?
  • hoota3
    25 JUN, 2015
    I, too, would like 2nd step!
  • LE Kat
    31 JUL, 2012
    Not really a review, but I can't find another way to comment. I'd like to try this recipe, but step 2 is a duplicate of step 1. If you ever post the entire recipe, I'd love to try it.

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