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.