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
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