The original jalapeno poppers meets it’s Italian cousin for this modern twist of a jalapeno popper. Start with sweet baby bell bite size peppers, stuff with creamy cheeses, hot cherry peppers and fresh basil, then wrapped in salty Genoa salami. This reverse concept of a jalapeno popper brings its heat from the inside unlike a regular jalapeno popper. Perfect for a different yet delicious bite size appetizer with a little heat. For less heat just cut down the amount of hot cherry peppers.
Makes:
24 bite size appetizers
Ingredients:
1 2 bite size sweet peppers
8 oz box of cream cheese (softened)
1 cup crumbled feta cheese
1/3 cup sliced cherry peppers (finely chopped)
Handful fresh basil (finely chopped)
Genoa Salami (sliced in half)
Toothpicks
Directions:
Combine cream cheese, feta cheese, chopped cherry peppers and basil in a bowl.
Slice sweet peppers in half lengthwise, removing seeds.
Carefully stuff peppers with cream cheese mixture feeling.
Slice salami in half.
Wrap salami around pepper using a toothpick to go through the side of the pepper holding the salami in place.
Place on silpat or foil lined baking sheet.
Bake at 425 for 16 to 18 minutes.
Let cool & serve.
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