Stilton-stuffed pickled peppers

Total: 25 minutes; Makes 60 peppers

Pepperoncini, whole; drained, patted dry	16 ounces
Stilton cheese	8 ounces
Peppadew peppers, whole; drained, patted dry	14 ounces

1. Using a paring knife, cut off and discard the pepperoncini stems; scoop out and discard seeds with a small spoon. 
2. Remove and discard the cheese rind; cut into about 60 pieces. 
3. Stuff one cheese chunk into each pepper; transfer to a serving platter. 

Recipe from Food & Wine Holiday Recipes.