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Peppadew Peppers with Balsamic Reduction

Goat Cheese Stuffed Peppadew Peppers

A quick and tasty appetizer of goat cheese stuffed Peppadew peppers 

Servings 14 stuffed peppers

Ingredients

  • 14 peppers Pepperdews, small cherry peppers
  • 5 oz goat cheese, plain herbed, or smoked at room temperature, if you can
  • 1/4 cup Balsamic Reduction Preferably homemade

Instructions

  1. Preheat oven to 350°

  2. Drain peppers well, place in a small baking dish sprayed with cooking spray or olive oil.

  3. Place the goat cheese in a quart sized plastic bag, squeezing it into one corners and cutting of a small opening in that corner.

  4. Pipe the goat cheese into each of the peppers, just filling to the top. 

  5. Bake for 15-20 minutes or until the cheese is hot and just barely browned on the top. You are really just heating the goat cheese through.

  6. Let cool for a couple of minutes as the peppers are very hot.

  7. Serve drizzled with some Balsamic Reduction or dizzle the plate first.