Banana Pepper Tapas


  • 12 hot banana peppers
  • 8 oz cream cheese, softened
  • 4 and 1/2 oz can of deviled ham
  • 1 small jar of pimentos, chopped
  • 1 tsp garlic powder
  • dash of kosher salt
  • Cut the stems off the peppers and remove the seeds and core.
  • Blend the cream cheese with the deviled ham, pimentos and garlic powder. Season with a little kosher salt.
  • Fill each pepper with the mixture, using a small spoon or a pastry bag.
  • Place on a platter with assorted tapas and serve.

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