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Creamy cheese-stuffed baby peppers




Source of Recipe


First published in Chatelaine's 12/2004 issue


Recipe Introduction


Makes 14 to 16 stuffed pepper halves



List of Ingredients




1 green onion or 2 tbsp (30 mL) snipped chives
4.5 oz (140 g) goat cheese or spreadable cream cheese
1/2 tsp (2 mL) hot chili-garlic sauce
1 pint vine-sweet mini peppers, about 8 peppers



Recipe



Thinly slice green onion or snip chives. Divide cheese in half and place in 2 medium-size bowls. Add onion or chives to one bowl and chili-garlic sauce to the other. Stir each until evenly mixed. Cut peppers in half lengthwise, leaving stem on, if possible. Remove any seeds. Using a spoon, fill pepper halves with a heaping tsp (7 mL) of either onion or chili cheese mixture or pipe mixture into peppers using a piping bag fitted with a small tip. Arrange on a platter. Peppers will keep well, covered and refrigerated, at least 4 to 5 hours before serving.