Ham-stuffed piquanté peppers
Roasted red peppers (packed in water)
1⅓ cup(s), piquanté variety
1 oz, or serrano or country ham, (about 1⁄4 cup)
Canned artichoke hearts without oil
¼ cup(s), quartered, rinsed and drained
Semisoft goat cheese
2 tsp, fresh, chopped
1 tsp, finely chopped
Sweet red pepper(s)
- Place the peppers upside-down on a paper towel and drain 20 minutes. Finely chop the artichoke hearts and squeeze them dry between layers of paper towels.
- Combine the artichoke hearts, prosciutto, cheese, basil, and onion in a medium bowl. Spoon about 1⁄2 teaspoon of the mixture into each pepper. Cover and refrigerate at least 30 minutes or up to 6 hours before serving.