These 2-Ingredient Stuffed Peppers Are the Ultimate Last-Minute Appetizer

Ingredients

Original recipe (1X) yields 12 servings

• 12 to 14 pickled peppadew peppers, drained
• 
  1 (5.3-ounce) package shallot and chive spreadable cheese (such as Boursin®), softened

Directions

1. Gently pat peppers dry with a paper towel.
2. Spoon Boursin cheese into a small resealable plastic bag, then snip off one corner to create a makeshift piping bag. Carefully pipe cheese into each pepper until full and slightly mounded.