Stuffed Peppadew Peppers
Try it with Calivirgin Guilty Garlic Olive Oil and Calivinegar Barrel Aged Balsamic Vinegar
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| Prep Time | 10 minutes |
| Servings |
5 people
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Ingredients
- 25-30 Peppadew Peppers stem and seeds removed
- 1 1/2 tablespoons fresh basil finely chopped
- 1 tablespoon chives finely chopped
- 1 green onion, finely chopped
- 1 teaspoon lemon zest
- 2 cloves Minced Garlic
- 6 ounces Goat Cheese
- 2 tablespoons plain yogurt
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- 1 1/2 teaspoon Calivirgin Olive Oil of your choice
- drizzle Calivinegar Balsamic Vinegar (optional)
Ingredients
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Rate this recipe!
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Instructions
- In a medium bowl, mix together Calivirgin Olive Oil, goat cheese, basil, parsley, chives, green onion, lemon zest, garlic and yogurt. If the filling is too thick, add a little more yogurt to thin it out. Pipe filling into drained peppers and serve.
- Tips: To pipe the filling, you can place it into a gallon-sized ziptop bag and snip off the corner, use a piping bag or squeeze bottle.