Ingredients

• 8 oz cream cheese
• 1/2 a cup of grated pepper jack cheese
• 1/4 a cup of half-and-half
• Handful of crushed pistachios
• 12 to 16 small red peppers

Over a meduim low heat in a sauce pan pour in the half-and-half, cream cheese, pepper jack cheese and crusted pistashos. Melt until mostly smooth.

Cut the red peppers in half, remove the seeds and the stems. Use a spoon to place the above sauce in each half of the peppers. When finished place in the refridge for at least two hours.

Future Notes

• Really takes more like 32 peppers
• Use Smoked Salmon in version 2
• Add a 3rd type cheese to help offset the spices
• Try it with the Pimento Peppers instead of small red peppers
• Reminder Warning about dealing with peppers and the affects of their
  oils
• More nuts and maybe some on top
• Try using heavy cream instead of half-and-half (along with MORE)
• Consider adding butter or use a real “cheese” sauce