Goat Cheese Stuffed Peppadews Food

STUFFED PEPPADEW PEPPERS

Stuffed Peppadew Peppers image

Provided by Sandra Lee

Time 15m

Yield 24 peppers

Number Of Ingredients 3

Ingredients

6 ounces herbed soft goat cheese, room temperature
24 peppadew peppers (found in the grocery store near the olive jars)
1 bunch chives

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 PEPPADEWS

Goat Cheese Stuffed Peppadews image

I had this wonderful Tapa at a Spanish Dinner at our culinary school at NMC. Loved it so I am making them at home now. You can use mild or hot peppadews...you find them in jars at specialty grocery stores.

Provided by CIndytc

Categories < 15 Mins

Time 15m

Yield 15 serving(s)

Number Of Ingredients 3

Ingredients

6 ounces soft fresh goat cheese
1 (14 ounce) jar peppadew peppers
2 tablespoons fresh chives, chopped

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!

Nutrition Facts : Calories 30.6, Fat 2.4, SaturatedFat 1.7, Cholesterol 5.2, Sodium 41.8, Carbohydrate 0.1, Sugar 0.1, Protein 2.1

GOAT CHEESE STUFFED BABY PEPPERS

Goat Cheese Stuffed Baby Peppers image

Provided by Giada De Laurentiis

Categories appetizer

Time 50m

Yield 20 pieces

Number Of Ingredients 8

Ingredients

10 baby bell peppers, halved lengthwise and seeds removed
1 tablespoon olive oil
1/2 teaspoon kosher salt
4 ounces goat cheese, at room temperature
3 tablespoons mascarpone, at room temperature
1 teaspoon orange zest (from about 1 orange)
1/2 teaspoon lemon zest (from about 1 lemon)
2 tablespoons chopped chives

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

Goat Cheese-Stuffed Peppadews image

Provided by Robin Schempp

Categories Cheese Pepper No-Cook Thanksgiving Low Cal Goat Cheese Healthy Green Onion/Scallion Self

Yield Makes 8 servings

Number Of Ingredients 5

Ingredients

1 jar (14 ounces) Peppadew Mild Whole Sweet Piquante Peppers or Italian cherry peppers, pickled or brined (found in pickle aisle)
4 ounces goat cheese
1/3 cup fromage blanc or quark cheese, drained in a strainer for at least 1 hour
2 tablespoons finely chopped scallions
1/4 cup finely chopped fresh parsley, divided

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.

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