Fiery Stuffed Cherry Pepper Appetizers

• 18 cherry peppers
• 1 large baking potato
• 1 cup diced zucchini (about 2 small)
• 2 garlic cloves, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1 1/2 teaspoons olive oil
• 1/4 cup dry white wine
• 1/4 cup grated Parmesan cheese, divided
• 1 (3-ounce) package cream cheese, softened
• 2 tablespoons sour cream
• 1/2 teaspoon salt

1. Cut tops from peppers, and remove seeds and membrane. Set tops aside.
2. Cook peppers in boiling water to cover 1 minute, and drain. Plunge into ice water to stop the cooking process; drain and set aside.
3. Peel potato, and cut into 1-inch pieces. Cook in boiling water to cover 20 minutes or until tender; drain and mash.
4. Saute zucchini and next 3 ingredients in hot oil 3 minutes. Add wine, and cook 2 minutes or until liquid is evaporated. Remove from heat.
5. Stir together potato, zucchini mixture, 3 tablespoons grated Parmesan cheese, and next 3 ingredients. Spoon into peppers and place in a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with remaining 1 tablespoon cheese, and replace pepper tops.
6. Bake at 400u0b0 for 10 minutes or until lightly browned.

peppers, baking potato, zucchini, garlic, basil, oregano, olive oil, white wine, parmesan cheese, cream cheese, sour cream, salt

Taken from www.myrecipes.com/recipe/fiery-stuffed-cherry-pepper-appetizers (may not work)