Make sure you buy peppers with stems and seeds already removed, and chop the pecans very finely so that they’ll make it through the tip on the piping bag. If you don’t have a piping bag and tip, you can easily use a zip-top plastic bag with a corner snipped off. (We’re all for a quick fix!) Pickled cherry peppers (or Peppadew peppers) are sold in jars and at olive bars in specialty grocery stores. Luckily, this batch serves a large crowd—because these peppers are too easy to pop in your mouth for a creamy, crunchy delight!
Ingredients
- 4ounces cream cheese, softened
- 2⅓ ounces crumbled blue cheese (about 6 Tbsp.)
- 6 tablespoons heavy cream
- 1/2 cup plus 2 Tbsp. finely chopped toasted pecans, divided
- 3 (16-oz.) jars cherry peppers, drained (50 to 60 cherry peppers)
- 2 tablespoons thinly sliced fresh chives
Method
- Place cream cheese, blue cheese, and heavy cream in a medium bowl. Beat with an electric mixer on medium-high speed until well blended and light and fluffy. Stir in 1/2 cup finely chopped pecans.
- Spoon mixture into a piping bag fitted with a 3/4-inch-wide tip, and pipe about 1 tablespoon mixture into open end of each pepper. Place peppers on a platter, and sprinkle with remaining 2 tablespoons pecans. Sprinkle chives evenly over stuffed peppers. Serve immediately, or chill until ready to serve.