Stuffed Peppadew Peppers
Goat cheese? Yes, please!
Photography by Guy Ambrosino and Kate Winslow
Recipe by Kate Winslow
- Makes 48Servings
Ingredients
48 Peppadew peppers (from about two 14-oz. jars)
1 can (about 15 oz.) navy or cannellini beans, rinsed
4 oz. goat cheese
1 tbsp. fresh lemon juice
1 scallion, finely chopped
4 tbsp. finely chopped fresh flat-leaf parsley
Preparation
Drain peppers upside down on paper towels. In food processor, puree beans, cheese, lemon juice, and 1/2 tsp. salt. Add scallion and 1 tbsp. parsley; pulse until blended. Transfer puree to resealable plastic bag. Press puree into 1 corner of bag; using scissors, snip 1/4 inch off corner. Pipe puree into peppers. Sprinkle with remaining 3 tbsp. parsley.
