![Stilton-Stuffed Pickled Peppers](https://cdn.statically.io/img/www.foodandwine.com/thmb/zlXSReZIBFuK0VPD-xuEHrdBzj0=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/stilton-stuffed-pickled-peppers-FT-RECIPE1018_0-794867a628f54829b93d571d3373a17d.jpg)
Ingredients
-
1 (16-ounce) jar whole pickled peperoncini, drained and patted dry
-
8 ounces Stilton cheese
-
1 (14-ounce) jar mild whole Peppadew peppers, drained and patted dry
Directions
-
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.)
-
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.