Ingredients
- INGREDIENTS
- 1 tbsp (15 mL) oil from PC Splendido Sun-Dried Tomatoes In Seasoned Oil
- 2 tbsp (25 mL) chopped drained PC Splendido Sun-Dried Tomatoes In Seasoned Oil
- 1 shallot, minced
- 1 clove garlic, minced
- 1 jar (290 g) PC black label Mini Peppers Tricolore Sweet Cherry Peppers, drained
- 1/3 cup (75 mL) PC Soft Unripened Goat’s Milk Cheese
- 1/4 cup (50 mL) cream cheese, softened
- 1 tsp (5 mL) minced PC black label Peperoncini Piccanti
- 3/4 cup (175 mL) hickory sticks
Preparation
Step 1
In small nonstick 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 cream cheese on a platter. Arrange stuffed peppers on top of cream cheese dollops to help them stand upright. Refrigerate until ready to serve. Just before serving, top each pepper with 1 tbsp (15 mL) hickory sticks.