Sweet and Spicy

Here is a new found recipe that Miguel LOVES (as do I!). I think it was originally from Jo Powell. Erika McKee was being creative with this recipe and added the cream cheese, which is how I first had them. However, I hear this recipe was originally made without the cream cheese. I am sure it's delicious either way!

Stuffed Cherry Peppers

Ingredients:
Cherry Peppers (in a jar found in the Italian aisle)
Cream Cheese
Sharp Cheddar Cheese
Slices of deli style turkey meat

Procedures:
1. Slice enough hunks (roughly 1/2 in x 1 in) of cheese to have one per pepper.
2. Slice the turkey meat into one-inch strips, again, one strip per pepper.
3. Wrap one hunk of cheese in one strip of meat.
4. Set aside.
5. Cut out the stem, and de-seed the peppers.
6. Take a small spoonful of cream cheese and stuff it into the bottom of the pepper. Do NOT fill.
7. Place the turkey wrapped cheese hunk into the pepper, until it rests in the cream cheese.

These are best served cold.

It seems like an odd combination of tastes, textures, and scents. But if you can move past all of those "issues," you'll find a pleasantly sweet and spicy appetizer. It is an appetizer that we've eaten with every meal possible. It doesn't "go" with every meal possible, but we like it that much!