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
- Arrange the peppers on a serving platter.
- Using a spoon or a zipper-top plastic bag with the corner clipped, fill the peppers with goat cheese.
- Set an almond into each pepper sprinkling the rest on the plate.
- 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)