Ingredients

• 16 peppadew peppers, marinated
• 8 oz. BelGioioso Crumbled Gorgonzola cheese
• 2 cups fresh baby spinach leaves
• 1/4 cup extra virgin olive oil
• 1 Tbsp. balsamic vinegar

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Instructions

1. Stuff each peppadew pepper with crumbles of BelGioioso Gorgonzola. Toss the spinach with the olive oil and balsamic vinegar. Serve stuffed peppadews on a bed of dressed spinach leaves. Serve as an appetizer.