Goat Cheese-Herb Stuffed Sweet Piquanté Peppers
Author: Nicole
Ingredients
  • 1 14-ounce jar of sweet Peppadew peppers (sweet piquanté peppers)
  • 8 ounces goat cheese
  • 1 cup herbs (basil, thyme, lavender and/or parsley)
  • 2 teaspoons flavorful extra virgin olive oil
  • Flaky sea salt (such as Maldon)
Instructions
  1. Drain peppers in a colander and dry them between two dish towels. You want to remove as much moisture as possible.
  2. Place goat cheese, herbs and extra virgin olive oil in a food processor and process until smooth.
  3. Add salt to taste.
  4. Transfer cheese spread to a small ziplock bag. Snip the tip of the bag and squeeze into each pepper. Alternately you can use a small spoon to fill each pepper.
  5. Place on a platter, cover with plastic wrap and store in the refrigerator.
  6. Can be made a few hours in advance. Bring to room temperature before serving.
Notes
* You'll likely have some leftover cheese spread which you can serve on crackers or use in place of butter for fresh corn.
* Don't have sweet piquanté peppers? You can use hot piquanté peppers or small sweet peppers instead.
Recipe by Riegl Palate at https://www.rieglpalate.com/goat-cheese-herb-stuffed-sweet-piquante-peppers/