Tuesday, June 10, 2008

Cheesy Stuffed Cherry Peppers

8 pickled sweet red cherry peppers
1/3 cup soft cream cheese with pineapple (from 8-oz. tub)
3 tablespoons finely chopped dried beef
3 tablespoons sliced green onions
1 tablespoon mayonnaise or salad dressing
5 to 6 drops hot pepper sauce

Cut peppers in half vertically; remove seeds. Drain on paper towel.

In small bowl, combine all remaining ingredients; mix well.

Spoon filling into pepper halves.