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Monday, December 7

Stilton-stuffed pickled peppers

Total: 25 minutes; Makes 60 peppers

Pepperoncini, whole; drained, patted dry

16 ounces

Stilton cheese

8 ounces

Peppadew peppers, whole; drained, patted dry

14 ounces

  1. Using a paring knife, cut off and discard the pepperoncini stems; scoop out and discard seeds with a small spoon. 
  2. Remove and discard the cheese rind; cut into about 60 pieces. 
  3. Stuff one cheese chunk into each pepper; transfer to a serving platter. 
Recipe from Food & Wine Holiday Recipes.

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