Chèvre- and Herb-Stuffed Peppadew Peppers

  • 10 oz creamy goat chevre, at room temperature
  • 1 clove garlic, minced
  • 1 Tbsp fresh parsley, finely chopped
  • 1 tsp fresh thyme, finely chopped
  • 1 tsp lemon zest
  • 2 cups peppadew peppers
  • Kosher Salt and freshly ground black pepper,  to taste

A perfect, and perfectly easy, appetizer to serve year-round!  The creaminess of the fresh goat cheese and the freshness of the herbs really balance the vinegary peppadew peppers.

Combine all ingredients except peppadews in a small mixing bowl and whisk until smooth and creamy. Taste and adjust seasoning as needed.  Transfer cheese to a piping bag and gently pipe about 2 teaspoons worth of filling into the center of each pepper.  Serve with an extra garnish of chopped herbs, if desired.

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