We recently tried a product on our local Hannaford olive bar that we loved — marinated little sweet red peppers that were stuffed with a garlicky cream cheese filling. When we went back to buy more, however, they were out — and nobody seemed to know what we were talking about! We bought some marinated sweet red peppers, but they were empty and we were disappointed. A little research online revealed that what we had were called “Zesty Pepps™ Stuffed with Garlic Herb Cream Cheese” but whether or not we’ll be able to buy them again in the future is still a mystery, so I decided to figure out how to make the stuffing myself. I didn’t quite hit the mark — in part because the unfilled peppers we bought were brined differently than the ones we’d bought already stuffed, and thanks to Ian’s impeccable palate for that distinction — but the result was still a delicious hors d’ouvres that would disappear quickly at any party. Ian put most of them away in one evening.
Garlic Herb Cream Cheese Cherry Bombs
- 1/3 lb marinated sweet red cherry peppers
- 8 oz cream cheese spread
- 1/4 c. shredded cheddar
- 2 tsp garlic powder
- 1 tsp each oregano, parsley and basil
In a bowl, blend together cheeses, herbs and spices with a hand mixer until smooth. You can use regular cream cheese, but it may need to be thinned. Using an icing bag for cake decorating (or a strong plastic bag with a corner cut out) pipe filling into cherry peppers. Refrigerate overnight to allow flavors to meld.