We had a great appie at Macaroni Grill last Monday and I found a recipe similar to what we enjoyed yesterday. Thought maybe others might enjoy this one, also. The only difference was ours were served warm with a Balsamic reduction drizzle.
Goat Cheese-Stuffed Peppadews
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.
1 jar (14 ounces) Peppadew Mild Whole Sweet Piquante Peppers or Italian cherry peppers, pickled or brined (found in pickle aisle)
4 oz goat cheese
1/3 cup fromage blanc or quark cheese, drained in a strainer for at least 1 hour
2 Tbs finely chopped scallions
1/4 cup finely chopped fresh parsley, divided
1. Drain Peppadews upside down on a rack.
2. 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.
3. In a bowl, season cheese mixture with salt and black pepper.
4. Fill a pastry bag (or resealable bag with a corner snipped) with cheese mixture; chill 1 hour.
5. Pipe cheese evenly into each pepper.
6. Sprinkle tops with remaining 2 tablespoons parsley.
7. 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.
Yield: Makes 8 servings
Goat Cheese-Stuffed Peppadews
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.
1 jar (14 ounces) Peppadew Mild Whole Sweet Piquante Peppers or Italian cherry peppers, pickled or brined (found in pickle aisle)
4 oz goat cheese
1/3 cup fromage blanc or quark cheese, drained in a strainer for at least 1 hour
2 Tbs finely chopped scallions
1/4 cup finely chopped fresh parsley, divided
1. Drain Peppadews upside down on a rack.
2. 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.
3. In a bowl, season cheese mixture with salt and black pepper.
4. Fill a pastry bag (or resealable bag with a corner snipped) with cheese mixture; chill 1 hour.
5. Pipe cheese evenly into each pepper.
6. Sprinkle tops with remaining 2 tablespoons parsley.
7. 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.
Yield: Makes 8 servings
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com