HOT/COLD STUFFED PEPPER & TOMATO BITES
INGREDIENTS: 1 11-ounce jar pickled jalapeno peppers, drained 1 8-ounce package cream cheese, softened 1 container cherry tomatoes 1/2 small onion, grated 4 slices bacon, cooked & crumbled 1/4 c. green olives, chopped 1/4 c. grated cheddar cheese 1 dash Worcestershire sauce 1 dash celery salt 1 dash cayenne pepper
DIRECTIONS: Cut peppers in half and remove seeds. Beat cream cheese and add remaining ingredients. Stuff each pepper half with mixture. Cut a slice off stem end of each tomato; scoop out seeds with a small spoon or melon ball tool and fill with remaining cheese mixture. Garnish each with olive slices, pimento strips or bacon. Serve cold
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