Yield: 75-100 ½-oz. stuffing portions.
51 oz. Sea Watch Clams, clams drained
10 oz. shredded mozzarella
6 oz. Italian bread crumbs
1 Tbsp. dry Italian seasoning
1 tsp. garlic, minced
4 oz. onions, diced
4 oz. butter, melted
2 oz. sun-dried tomatoes in oil, minced
1 oz. fresh parsley, chopped
1strip of bacon, fried and chopped
Combine all above ingredients in a large bowl. Bring large pot of water to boil, add salt and blanch vegetables for 3 minutes; remove. Stuff mixture into mushroom caps, jalapeño peppers (split and seeded), and cherry peppers (top off and seeded). Bake at 425° for 8 minutes
