Goat Cheese stuffed Peppadew Peppers
Notes
12 Peppadew peppers, drained
1 Tbsp. shallots, finely chopped
3 oz. soft goat cheese
1 Tbsp. fresh oregano, roughly chopped
1 Tbsp. olive oil
Black pepper to taste
Aged Balsamic Vinegar for sprinkling over stuffed peppers
Garnish with oregano or parsley leaves, optional
Over medium heat, cook shallots in olive oil until soft, about 2 minutes.
In a bowl, mix goat cheese, cooked shallots with olive oil, fresh oregano and black pepper.
Place the cheese mix in a piping bag or Ziploc bag with the tip cut off and pipe the mix into the peppers.
Return pan to the stove, over medium-high heat. Place the peppers in the pan and cook until cheese is melting, flipping once. Pepper skin will blacken slightly.
Remove the peppers from the pan to a plate and drizzle with balsamic vinegar. Sprinkle with oregano and parsley if desired.
Serve warm or at room temperature.
