Stuffed Peppadew Peppers Recipe

• 4 ounces chevre (fresh goat cheese), at room temperature
• 15 to 20 Peppadew peppers, halved
• 1/2 cups marcona almonds
• 1 tablespoon fresh oregano leaves
• 3 tablespoons extra-virgin olive oil, for drizzling
• Freshly ground black pepper

1. Arrange the peppers on a serving platter.
2. Using a spoon or a zipper-top plastic bag with the corner clipped, fill the peppers with goat cheese.
3. Set an almond into each pepper sprinkling the rest on the plate.
4. Before serving, sprinkle with oregano leaves and black pepper, and drizzle with olive oil.

chevre, peppadew peppers, marcona almonds, oregano, extravirgin olive oil, freshly ground black pepper

Taken from www.chowhound.com/recipes/goat-cheese-stuffed-peppadews-31604 (may not work)