INGREDIENTS

INSTRUCTIONS

Arrange the peppers on a grill rack above a charcoal fire, on wire
racks positioned over the burners of a gas or electric stove, 2 to 3
inches under a preheated broiler, or in an oven preheated to 400
degrees F. Roast them until they are charred all over and tender
inside, turning them frequently to insure they cook evenly, about 25
minutes in the oven, but less time by the other methods. Remove them
from the oven but leave the oven on. When the peppers are cool enough
to handle, using a sharp knife, cut them in half vertically, like a
sandwich. Care should be taken not to break the skin. Carefully  remove
the stem and lift off the skin. Remove all of the seeds.  Preheat an
oven to 400 degrees. Place a slice each of prosciutto and  Fontina on
the inside of one half of each pepper. Replace the  matching half over
the filling. Brush lightly with olive oil and  place on a foil-lined
baking sheet. Use two baking sheets if  necessary. Place the peppers in
the oven, placing the baking sheet(s)  on the middle rack. Cook until
the cheese is melted and the peppers  are heated through, about 15
minutes. Serve hot or warm  Yield: 6 servings  Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9213 - JULIA DELLA CROCE  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 435
Calories From Fat: 160
Total Fat: 17.1g
Cholesterol: 140mg
Sodium: 5397mg
Potassium: 1326.4mg
Carbohydrates: 9.4g
Fiber: 3g
Sugar: 6.1g
Protein: 57g