Serves 12 to 16.

22 to 24 sweet red piquante peppers

1 (5.2-oz.) pkg. Boursin herbed cheese (or your favorite herbed creamed cheese)

Finely chopped fresh chives for garnish

1. Cut peppers in half lengthwise and drain.

2. Spoon Boursin cheese into each half.

3. Garnish with finely chopped fresh chives.

Note: The peppers can be found in jars or on most olive bars. (Fresh Market always has them on its antipasto bar.)