Refrigerator Pickled Peppers

Ingredients:
1 lb peppers
1-1/2 cups white vinegar
1-1/2 cups water
1 tbsp salt
1/2 cup sugar (optional)
Other spices if desired

Directions:
1. Fill 2 pint jars with peppers, slicing or perforating as desired.

2. Combine brine ingredients, stirring to dissolve salt and/or sugar.

3. Pour brine over jarred peppers, topping off with water if needed. Seal jars. Refrigerate for at least 3 days before eating.

Stuffed Hot Peppers

Ingredients:
Your choice hot peppers
Equal parts shredded cheddar cheese & cream cheese
Bread crumbs (optional)

Directions:
1. Cut tops out of hot peppers and scoop out seeds.
2. Mix together shredded cheddar cheese and cream cheese.
3. Fill peppers with cheese mixture and sprinkle with bread crumbs if desired.
4. Bake at 400° until peppers are lightly roasted and cheese is melty.