Serves: 24
Total Calories: 89
Cut stems off the peppers and remove seeds rinse. Slice horizontally if needed to remove all seeds. Fill each pepper with cream cheese and wrap a slice of salami around each pepper secure with a dab of cream cheese or a toothpick.
From "Country Quick & Easy." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.
This Cheese-Stuffed Peppers recipe is from the Gooseberry Patch: Country Quick & Easy Cookbook. Download this Cookbook today.
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