Baked Peppadews Stuffed Two Ways Recipe

Ingredients
- 8 Peppadew peppers, drained and lightly patted dry
- 4 ounces fresh chèvre, divided
- 1 black Cerignola olive, pit removed, chopped
- 1 tablespoon toasted pine nuts, chopped (measure before chopping)
- 1/2 teaspoon lemon juice
- 1 1/2 teaspoons chopped parsley
- 1 ounce Armenian string cheese with nigella seeds, chopped
- 1 teaspoon olive oil, divided
- Salt and pepper, to taste
Directions
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1.
Preheat oven to 350°F.
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2.
Divide chèvre in half, place each half in a separate bowl.
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3.
To the first bowl, add the olive, pine nuts, lemon juice, parsley, and salt and pepper to taste. Mix well.
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4.
To the second bowl, add the chopped string cheese, 1/2 teaspoon olive oil, and salt (go very easy here; the string cheese is quite salty) and pepper to taste. Mix well.
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5.
Fill four peppers with the first mixture, and the remaining with the second. A pastry bag would be useful here.
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6.
Place peppers in a small baking dish that will hold them more or less upright. Drizzle with remaining olive oil.
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7.
Bake for 8 minutes, until cheese looks melty but not liquid.
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8.
Let cool slightly before serving.
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