One day many years ago, the kids and I
stopped at our local grocery store after
school and they happened to be sampling
these appetizers. We tasted ~ we loved!
And we have been making them ever since.
Mini sweet peppers
Whipped Cream Cheese
a hot pepper jelly or jam
Wash and dry peppers and cut in half
lengthwise. Scoop out the ribs and seeds,
I use a spoon to do this.
Filled the pepper halves with the whipped
cream cheese, again, use a spoon and flatten
along the top. Add a spoonful of the jam or
jelly to the top and serve. I used a Cherry
Jalapeno jam that I found at a Farmer's
Market in Grand Haven, MI. It was delicious!