peppers stuffed with passendale and salami
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My husband's mother is from Belgium and he's been doing some genealogical research. I, meanwhile, have been researching Belgian food and trying to figure out what his mom may have served when he was a little kid. This one would make a great appetizer! I did have to use Havarti cheese instead of Passendale cheese. I found some available in Staten Island, if you happen to be in the neighborhood!
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yield
14 serving(s)
prep time
15 Min
cook time
3 Min
method
Stove Top
Ingredients For peppers stuffed with passendale and salami
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1 capple cider vinegar
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1 cwater
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1 Tbspsalt
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2long, sweet peppers
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4 ozpassendale cheese (can sub similar style but more easily available cheese, iif necessary)
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2 ozgenoa salami, thinly sliced
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fresh basil leaves to serve
How To Make peppers stuffed with passendale and salami
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1Combine the vinegar, water and salt in a small sauce pan and bring to a boil.
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2Meanwhile, cut the stem end off the peppers and remove the seeds. Place the peppers into the brine and simmer for 3 minutes. Drain; let the peppers cool.
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3Cut the cheese into long sticks and arrange half over overlapping slices of the salami, rolling to make one long log of cheese wrapped in salami. Repeat. Insert the logs carefully into the cooled peppers.
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4Using toothpicks to hold everything in place, cut the pepper horizontally into coins, about 7 per pepper. Serve with fresh basil leaves.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Peppers Stuffed with Passendale and Salami:
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