Spiced Cheese Stuffed Pepper Rings
|Cream cheese||1 Pound (Room Temperature)|
|Shredded gruyere cheese||4 Ounce|
|Unsalted butter||1⁄4 Cup (4 tbs) (Room Temperature, 1/2 Stick)|
|Dijon mustard||1 Tablespoon|
|Sweet hungarian paprika||2 Teaspoon (Imported)|
|Spicy italian salami||12 , chopped|
|Green onions||6 , minced|
|Freshly ground pepper||To Taste|
|Green bell peppers||3 , stemmed, deveined and seeded|
|Red bell peppers||3 , stemmed, deveined and seeded|
|Spinach leaves/Lettuce leaves||1⁄2 Cup (8 tbs) (Garnish)|
Combine cream cheese, Gruyere, butter, mustard and paprika in processor and mix until smooth.
Turn into medium bowl.
Add salami and green onion, mixing until well blended.
Season with salt and pepper to taste.
Stuff peppers with cheese mixture, packing down with back of spoon.
Chill for several hours or overnight.
To serve, arrange spinach or lettuce leaves on platter.
Thinly slice peppers and arrange in fan pattern over leaves, alternating red peppers with green.