Sunday, April 28, 2013

Stuffed Cherry Peppers

One 16-ounce jar of cherry peppers, stems and seeds removed
One 6.5-ounce container of Boursin cheese (any flavor...I used spinach & artichoke)
1/4 C chopped ham, salame, or proscuitto
2 teaspoons garlic powder
3 T shredded parmesan cheese
1 teaspoon dried parsley

Mix the Boursin, salame, garlic powder, and parmesan cheese together.  Using a pastry bag or a zipper bag, fill each pepper and chill.

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