Goat Cheese-Herb Stuffed Sweet Piquanté Peppers |
Author: Nicole
- 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)
- Drain peppers in a colander and dry them between two dish towels. You want to remove as much moisture as possible.
- Place goat cheese, herbs and extra virgin olive oil in a food processor and process until smooth.
- Add salt to taste.
- 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.
- Place on a platter, cover with plastic wrap and store in the refrigerator.
- Can be made a few hours in advance. Bring to room temperature before serving.
* 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/
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