Veal & Cheese Curd Stuffed Hot Banana Peppers

Name: Veal & Cheese Curd Stuffed Hot Banana Peppers
Ingredients: 8 yellow banana peppers; 1 lb (454 g) ground Ontario veal; ½ lb (225 g) ground Ontario pork; 1 cup (250 mL) coarsely chopped white cheddar cheese curds, or white cheddar or mozzarella cheese; 1 small onion, finely diced; 3 cloves garlic minced; ¼ cup (60 mL) chopped fresh parsley; 2 tbsp (30 mL) corn starch; 1 ½ tsp (7.5 mL) salt; 1 tsp (5 mL) coarsely ground black pepper; Big pinch cayenne pepper; ¼ cup (60 mL) + drizzle olive oil; 8 slices prosciutto

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This is a fun ‘n tasty recipe to be served as a starter course for a backyard barbecue party.

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Instant-read thermometer
Pastry brush
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Tongs
Measuring cup
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Plate

Ingredients

8 yellow banana peppers
1 lb (454 g) ground Ontario veal
½ lb (225 g) ground Ontario pork
1 cup (250 mL) coarsely chopped white cheddar cheese curds, or white cheddar or mozzarella cheese
1 small onion, finely diced
3 cloves garlic minced
¼ cup (60 mL) chopped fresh parsley
2 tbsp (30 mL) corn starch
1 ½ tsp (7.5 mL) salt
1 tsp (5 mL) coarsely ground black pepper
Big pinch cayenne pepper
¼ cup (60 mL) + drizzle olive oil
8 slices prosciutto