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Stuffed Peppadews
Main Index
Ingredients
4 ounces of soft Goat cheese, chilled
3 to 4 tablespoons crème fraiche, chilled
1/2 teaspoons fresh mixed herbs (herbs of your choice)
1 (14-ounce) jar Peppadew Sweet Piquanté Peppers
Method
- In a small bowl, combine the goat cheese and crème fraiche, blending with a fork until smooth. Stir in herbs.
- Drain
the liquid from the peppers. If some peppers do not sit upright, slice
a very thin piece off the bottoms.
- Spoon the cheese mixture into a
pastry bag or small plastic storage and pipe it into the peppers.
- Place
stuffed peppers on a serving platter, cover, and refrigerate for at
least 2 hours.
- Garnish the plate with herb sprigs and serve.
Makes 24 to 30 stuffed peppers.
[More Peppadew info]
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