A quick and tasty appetizer of goat cheese stuffed Peppadew peppers
Preheat oven to 350°
Drain peppers well, place in a small baking dish sprayed with cooking spray or olive oil.
Place the goat cheese in a quart sized plastic bag, squeezing it into one corners and cutting of a small opening in that corner.
Pipe the goat cheese into each of the peppers, just filling to the top.
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.
Let cool for a couple of minutes as the peppers are very hot.
Serve drizzled with some Balsamic Reduction or dizzle the plate first.