Chosen Eats: Almond-and-Boursin-Stuffed Peppadew Peppers

It’s very easy to overthink recipes, especially ones you’re preparing for a Boston Marathon viewing party to impress your friends. I’m pretty sure for me this is a side effect of graduating from culinary school: You think everything you make has to be a complicated masterpiece that someone without a culinary education could never fathom recreating.

There are two problems with this: First, simple food can be as good as any complex dish, and second, you don’t need a degree to be a great cook.

This is one of those incredibly simple appetizers that takes minutes to prepare and can compete with more complicated dishes. Boursin is flavorful on its own, already packed with herbs and garlic. Combining it with sour cream smoothes out the cheese and makes a mixture that is light enough to pipe through a bag. (To simplify this recipe even more, skip the bag and spoon the cheese into the peppers. They’ll look more rustic but taste just as good.) The almond provides a crunchy complement to the smoothness of the cheese, and the pepper’s sweetness makes for a nicely balanced bite. And you don’t need a culinary degree to make it!

Almond-and-Boursin-Stuffed Peppadew Peppers

Makes 20

If you’d like to skip the piping, simply spoon the cheese mixture into the peppers.

20 whole, unsalted almonds
20 Peppadew peppers
1 (5-ounce) round Boursin cheese
2 tablespoons sour cream

1. In small bowl, stir together cheese and sour cream until soft and smooth.

2. Place 1 almond in bottom of every pepper. Transfer cheese mixture to piping bag (or sandwich bag, with one corner snipped off) and pipe cheese mixture into peppers. Serve.

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