Recipes Appetizers Stilton-Stuffed Pickled Peppers 1.0 (1) 1 Review Two high-impact ingredients—funky Stilton cheese and pickled sweet or spicy peppers—come together to form the ultimate one-bite snack. Pickled peppers, like spicy peperoncini and mild Peppadew, are packed with enough flavor to stand up against strong cheeses. You can use most blue cheeses here, including Gorgonzola and Roquefort. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on October 1, 2018 Print Rate It Share Share Tweet Pin Email Two high-impact ingredients—funky Stilton cheese and pickled sweet or spicy peppers—come together to form the ultimate one-bite snack. Pickled peppers, like spicy peperoncini and mild Peppadew, are packed with enough flavor to stand up against strong cheeses. You can use most blue cheeses here, including Gorgonzola and Roquefort. Photo: Greg DuPree Total Time: 25 mins Yield: 60 peppers Ingredients 1 (16-ounce) jar whole pickled peperoncini, drained and patted dry 8 ounces Stilton cheese 1 (14-ounce) jar mild whole Peppadew peppers, drained and patted dry Directions Using a paring knife, cut off and discard peperoncini stems; scoop out and discard seeds with a small spoon. (Dip spoon into a small bowl of water to wash away seeds as needed.) Remove and discard cheese rind. Cut into about 60 (1/2-inch) pieces. Stuff 1 cheese piece into each peperoncini and Peppadew pepper. Transfer to a platter, and serve. Rate it Print