Snack · 15 min · mediterranean

Herbed Goat Cheese Stuffed Peppadews

✓ USDA-verified nutrition data

Ingredients

• 12 Peppadew peppers
• 4 oz Goat cheese
• 2 tbsp Cream cheese
• 1 tbsp Chives
• 1 tsp Lemon zest
• 1 tsp Olive oil

Steps

1. Spoon the goat cheese and cream cheese into a small mixing bowl and let them sit at room temperature for 15 minutes, until soft enough to stir easily.
2. Finely snip the chives and grate the lemon zest, taking only the yellow part, then fold both into the cheese with a pinch of salt until evenly mixed.
3. Drain the peppadew peppers well and pat the insides dry with a paper towel, so the filling grips instead of sliding out.
4. Using a small spoon or a piping bag, fill each pepper generously, mounding the cheese slightly above the rim.
5. Arrange the stuffed peppers on a serving plate in a single layer.
6. Drizzle with the olive oil and finish with a pinch of flaky salt and a few extra chives.
7. Serve at room temperature within 2 hours. Beginner tip: taste one pepper first, heat levels vary, and you can balance extra-spicy ones with a little more cheese.

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