Goat-Cheese Stuffed Peppadews


1 jar (14 oz) Peppadew Mild Whole Sweet Piquante Peppers or Italian cherry peppers, pickled or brined (found in pickle aisle)

4 oz goat cheese

1/3 cup fromage blanc or quark cheese, drained in a strainer for at least 1 hour

2 tbsp finely chopped scallions

1/4 cup finely chopped fresh parsley, divided


  1. Drain Peppadews upside down on a rack.  If necessary, and taking care not to slice peppers open, pare bottoms so they sit flat.
  2. In a food processor, blend cheeses, scallions and 2 tbsp parsley.
  3. In a bowl, season cheese mixture with salt and black pepper.
  4. Fill a pastry bag (or resealable bag with a cornersnipped) with cheese mixture; chill 1 hour.
  5. Pipe cheese evenly into each pepper.
  6. Sprinkle tops with remaining 2 tbsp parsley.

Make-ahead tip:

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.


126 calories per 2 stuffed peppers, 7 g fat (4 g saturated), 10 g carbs, 1 g fiber, 5 g protein

Serves 8