Stil­ton-Stuffed Pick­led Pep­pers

Food & Wine - - RECIPES -

TO­TAL 25 MIN; MAKES 60 PEP­PERS

Pick­led pep­pers, like spicy peper­oncini and mild Pep­padew, are packed with enough fla­vor to stand up against strong cheeses such as Stil­ton. You can use most blue cheeses here, in­clud­ing Gor­gonzola and Ro­que­fort. 1 (16-oz.) jar whole pick­led peper­oncini, drained and pat­ted dry 8 oz. Stil­ton cheese 1 (14-oz.) jar mild whole Pep­padew pep­pers, drained and pat­ted dry

1. Us­ing a par­ing knife, cut off and dis­card peper­oncini stems; scoop out and dis­card seeds with a small spoon. (Dip spoon into a small bowl of wa­ter to wash away seeds as needed.)

2. Re­move and dis­card cheese rind. Cut into about 60 (1/2-inch) pieces. Stuff 1 cheese piece into each peper­oncini and Pep­padew pep­per. Trans­fer to a plat­ter, and serve.

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