Herb and Cheese Stuffed Sweet Peppers

I really enjoy sweet cherry peppers with a salad. I decided to stuff them with this easy to make herb and cheese. They are excellent appetizers for any get together.

Herb and Cheese Stuffed Peppers
Here are the Ingredients:
  • 1 32 oz jar sweet cherry peppers, tops removed and seeded, juice saved.
  • 1 teaspoons garlic, finely minced
  • 3/4 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/8 teaspoon onion powder
  • 1 (12 ounce) container Philadelphia whipped cream cheese
In a medium bowl, combine garlic, Italian seasoning, salt, and onion powder. Add cream cheese and gently fold in the seasonings. Store the mixture overnight in the refrigerator to allow flavors to blend. Stuff cherry peppers with herb and cheese mixture and store in a container with saved pickled juice.

Piri Piri Shrimp with Pasta Salad

This spectacular dish from one of my favorite chefs Emeril made it to my blog. This is certainly a winner and has his signature heat packed Louisiana “New” New Orleans cooking! Be sure to make the Piri Piri sauce beforehand as it will take a week to acquire it’s delicious flavor.

Piri Piri Shrimp with Pasta Salad
Here are the Ingredients:
  • 1/4 cup Piri Piri (see recipe)
  • 5 cups Pasta Salad (recipe follows)
  • 32 large shrimp, about 2 pounds, cleaned and deveined, allow to 1 hour to marinade
  • 1 tablespoon Emeril’s Creole Seasoning (recipe follows)
Prepared Piri Piri. Make the pasta salad ahead of time and set aside. Toss shrimp with Piri Piri and creole seasoning and allow to marinade for one hour. Heat a large skillet over medium high heat. Add the shrimp in a single layer and cook for 2 minutes. Turn with tongs and cook for an additional minute. Top with pasta salad and cook for another minute without stirring. Remove from heat and toss. Divide shrimp evenly. Makes 4 servings.
Pasta Salad
Here are the Ingredients:
  • 4 cups cooked pasta
  • 1/3 cup pitted black olives, chopped
  • 1/3 cup pitted Calamata olives, chopped (Emeril calls for pimiento-stuffed green olives)
  • 1/4 cup green onions, chopped
  • 1/4 cup tomatoes, peeled and chopped
  • 1/4 cup fresh basil, chopped
  • 1 tablespoon garlic, chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  • 1/2 cup coarsely grated fresh Parmesan cheese
Toss all ingredients together in a bowl until well mixed. Leftovers should be refrigerated.
Emeril’s Creole Seasoning
Here are the Ingredients:
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried leaf thyme
Combine all ingredients well and store in an airtight jar. Makes 2/3 cup.