Peppers Stuffed with Passendale and Salami
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1 capple cider vinegar
2long, sweet peppers
4 ozpassendale cheese (can sub similar style but more easily available cheese, iif necessary)
2 ozgenoa salami, thinly sliced
·fresh basil leaves to serve
How to Make Peppers Stuffed with Passendale and Salami
- Combine the vinegar, water and salt in a small sauce pan and bring to a boil.
- Meanwhile, 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.
- Cut 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.
- Using toothpicks to hold everything in place, cut the pepper horizontally into coins, about 7 per pepper. Serve with fresh basil leaves.