Goat Cheese Stuffed Peppadew Peppers Food

STUFFED PEPPADEW PEPPERS

Steps:

• Place goat cheese in a zip top bag. Snip a small hole from the corner of the bag and pipe into peppers. Chill until ready to serve and garnish with chives.

GOAT CHEESE STUFFED BABY PEPPERS

Steps:

• Position an oven rack in the top third of the oven and preheat the broiler to high.
• On a rimmed baking sheet, toss the peppers with the olive oil and 1/4 teaspoon salt and arrange them cut-side down. Broil until beginning to brown and soften slightly, about 4 minutes. Allow to cool to room temperature.
• In a medium bowl, combine the goat cheese, mascarpone, orange zest, lemon zest and remaining 1/4 teaspoon salt. Mix well with a rubber spatula. Place the cheese mixture in a piping bag with a decorative tip. Fill each pepper evenly with the cheese mixture, being careful not to overfill. Sprinkle with the chives. Store in the refrigerator if not serving immediately.

GOAT CHEESE STUFFED PEPPADEWS

Steps:

• Drain peppers and set aside. Mix the goat cheese and chives in a small bowl. Use 1/4 to 1/2 teaspoons of goat cheese to fill each peppadew with cheese mixture. Arrange on a serving platter, sprinkle more chives on top if desired.
• Enjoy!

GOAT CHEESE-STUFFED PEPPADEWS

Steps:

• Drain Peppadews upside down on a rack. If necessary, and taking care not to slice peppers open, pare bottoms so they sit flat. In a food processor, blend cheeses, scallions and 2 tablespoons parsley. In a bowl, season cheese mixture with salt and black pepper. Fill a pastry bag (or resealable bag with a corner snipped) with cheese mixture; chill 1 hour. Pipe cheese evenly into each pepper. Sprinkle tops with remaining 2 tablespoons parsley. DO AHEAD: You can prep the cheese filling 24 hours in advance and store it in the bag in the fridge; remove it 1/2 hour before needed. Stuffed peppers can be refrigerated for up to 2 hours.