Filled with a mixture of creamy cheese, aromatic shallots and a touch of fiery Peperoncini Piccanti, and topped with crisp and smoky hickory sticks, our stuffed peppers are an exceptional combination of sweet and zesty. Perfect as a cocktail party canapé, these bites are ready in mere minutes.
Presented by the President’s Choice® black label Collection.
ingredients
directions
In small non-stick frying pan, heat sun-dried tomato oil over medium heat; cook sun-dried tomatoes and shallot for 1 minute or until shallot is translucent. Add garlic; cook for 1 minute. Remove from heat.
Place drained peppers on a plate lined with paper towel to absorb excess moisture.
In bowl of small food processor, combine goat cheese, cream cheese and peperoncini. Purée until smooth; transfer to small bowl and stir in sun-dried tomato mixture.
Transfer spread to piping bag or plastic resealable bag. If using a plastic resealable bag, cut a small hole in one of the corners. Pipe spread into peppers until full. Pipe 12 small dollops of spread on a platter. Arrange stuffed peppers on top of dollops to help them stand upright. Refrigerate until ready to serve. Just before serving, top each pepper with 1 tbsp (15 mL) hickory sticks.