Goat Cheese Stuffed Peppadews Recipes
GOAT CHEESE STUFFED PEPPADEWS
I had this wonderful Tapa at a Spanish Dinner at our culinary school at NMC. Loved it so I am making them at home now. You can use mild or hot peppadews...you find them in jars at specialty grocery stores.
Provided by CIndytc
Categories < 15 Mins
Time 15m
Yield 15 serving(s)
Number Of Ingredients 3
Steps:
- Drain peppers and set aside. Mix the goat cheese and chives in a small bowl. Use 1/4 to 1/2 teaspoons of goat cheese to fill each peppadew with cheese mixture. Arrange on a serving platter, sprinkle more chives on top if desired.
- Enjoy!
Nutrition Facts : Calories 30.6, Fat 2.4, SaturatedFat 1.7, Cholesterol 5.2, Sodium 41.8, Carbohydrate 0.1, Sugar 0.1, Protein 2.1
STUFFED PEPPADEW PEPPERS
Steps:
- Place goat cheese in a zip top bag. Snip a small hole from the corner of the bag and pipe into peppers. Chill until ready to serve and garnish with chives.
GOAT CHEESE STUFFED BABY PEPPERS
Provided by Giada De Laurentiis
Categories appetizer
Time 50m
Yield 20 pieces
Number Of Ingredients 8
Steps:
- Position an oven rack in the top third of the oven and preheat the broiler to high.
- On a rimmed baking sheet, toss the peppers with the olive oil and 1/4 teaspoon salt and arrange them cut-side down. Broil until beginning to brown and soften slightly, about 4 minutes. Allow to cool to room temperature.
- In a medium bowl, combine the goat cheese, mascarpone, orange zest, lemon zest and remaining 1/4 teaspoon salt. Mix well with a rubber spatula. Place the cheese mixture in a piping bag with a decorative tip. Fill each pepper evenly with the cheese mixture, being careful not to overfill. Sprinkle with the chives. Store in the refrigerator if not serving immediately.
GOAT CHEESE-STUFFED PEPPADEWS
Provided by Robin Schempp
Categories Cheese Pepper No-Cook Thanksgiving Low Cal Goat Cheese Healthy Green Onion/Scallion Self
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Drain Peppadews upside down on a rack. If necessary, and taking care not to slice peppers open, pare bottoms so they sit flat. In a food processor, blend cheeses, scallions and 2 tablespoons parsley. In a bowl, season cheese mixture with salt and black pepper. Fill a pastry bag (or resealable bag with a corner snipped) with cheese mixture; chill 1 hour. Pipe cheese evenly into each pepper. Sprinkle tops with remaining 2 tablespoons parsley. DO AHEAD: You can prep the cheese filling 24 hours in advance and store it in the bag in the fridge; remove it 1/2 hour before needed. Stuffed peppers can be refrigerated for up to 2 hours.
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