Goat Cheese-Stuffed Peppadews |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
The bite-size sweet red peppers in this recipe are a tasty, low-cal vehicle for delicious cheese; plus, their mild heat can help warm you up from the inside out as the temperature begins to drop. Ingredients:
1 jar (14 ounces) peppadew mild whole sweet piquante peppers or italian cherry peppers, pickled or brined (found in pickle aisle) |
4 ounces goat cheese |
1/3 cup fromage blanc or quark cheese, drained in a strainer for at least 1 hour |
2 tablespoons finely chopped scallions |
1/4 cup finely chopped fresh parsley, divided |
Directions:
1. 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.
2. Per serving: 126 calories, 7 g fat, 4 g saturated fat, 10 g carbohydrate, 1 g fiber, 5 g protein Nutritional analysis provided by Bon Appétit
|
|