Goat Cheese Stuffed Peppadews Recipes
GOAT CHEESE-STUFFED PEPPADEWS
Provided by Robin Schempp
Categories Cheese Pepper No-Cook Thanksgiving Low Cal Goat Cheese Healthy Green Onion/Scallion Self
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Drain Peppadews upside down on a rack. If necessary, and taking care not to slice peppers open, pare bottoms so they sit flat. In a food processor, blend cheeses, scallions and 2 tablespoons parsley. In a bowl, season cheese mixture with salt and black pepper. Fill a pastry bag (or resealable bag with a corner snipped) with cheese mixture; chill 1 hour. Pipe cheese evenly into each pepper. Sprinkle tops with remaining 2 tablespoons parsley. DO AHEAD: 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.
GOAT CHEESE STUFFED PEPPADEWS
I had this wonderful Tapa at a Spanish Dinner at our culinary school at NMC. Loved it so I am making them at home now. You can use mild or hot peppadews...you find them in jars at specialty grocery stores.
Provided by CIndytc
Categories < 15 Mins
Time 15m
Yield 15 serving(s)
Number Of Ingredients 3
Steps:
- Drain peppers and set aside. Mix the goat cheese and chives in a small bowl. Use 1/4 to 1/2 teaspoons of goat cheese to fill each peppadew with cheese mixture. Arrange on a serving platter, sprinkle more chives on top if desired.
- Enjoy!
Nutrition Facts : Calories 30.6, Fat 2.4, SaturatedFat 1.7, Cholesterol 5.2, Sodium 41.8, Carbohydrate 0.1, Sugar 0.1, Protein 2.1
STUFFED PEPPADEW PEPPERS
Steps:
- Place goat cheese in a zip top bag. Snip a small hole from the corner of the bag and pipe into peppers. Chill until ready to serve and garnish with chives.
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