Pepper Shooters Food

PEPPER SHOOTERS

Steps:

• Cut tops off peppers and remove seeds; set aside. In a small bowl, combine the cheese, salami and pesto; spoon into peppers. Drizzle with oil. Chill until serving.

OYSTER SHOOTER

Steps:

• Shuck the oyster and add to a shot glass. Top with the Spicy Cocktail Sauce, add the horseradish, lemon juice, black pepper and pepper vodka. Stir together and shoot!
• Whisk the ketchup, horseradish, hot sauce, Worcestershire sauce and lemon juice together in a stainless steel bowl. Season with salt and pepper.

PEPPER POPPERS

Steps:

• Preheat oven to 325°. In a large bowl, combine cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonfuls into each pepper half. Roll in bread crumbs., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, until cheese is melted and peppers are heated through, 15-20 minutes. Serve with sour cream, dip or dressing.

CHERRY PEPPER POPPERS

Steps:

• Slice the tops off of the cherry peppers and carefully remove the seeds, keeping peppers whole. Wrap a cube of cheese with prosciutto, and stuff into a pepper. If there is still room inside the pepper, stuff in more prosciutto. Repeat with remaining peppers.
• Place all of the stuffed peppers into a 1 quart jar - or one that your peppers will all fit into, and sprinkle salt over them. Pour in enough olive oil to cover the peppers. Cover, and let stand for 1 hour before eating. Refrigerate leftovers.

CHERRY PEPPER SHOOTERS

Steps:

• Clean peppers by cutting the pepper around the stem (like you would a pumpkin), and cleaning out the seeds.
• Cut cheese in small squares.
• Wrap small strips of ham around diced cheese cubes.
• Place each cube into a pepper.
• Place finished peppers into the jar (be sure to drain the jar of all liquid first).
• Pour olive oil over peppers enough to cover.
• Refrigerate.

DOCTOR PEPPER SHOT

Steps:

• Fill mug with beer. Fill shot glass 3/4 full with Amaretto. Top with rum. Place shot glass and contents into beer. Enjoy.