Goat Cheese-Herb Stuffed Sweet Piquanté Peppers
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
- 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.
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.
* Don't have sweet piquanté peppers? You can use hot piquanté peppers or small sweet peppers instead.
