goat-cheese-stuffed-peppadews-368311.json

{
    "directions": [
        "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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Cheese",
        "Pepper",
        "No-Cook",
        "Thanksgiving",
        "Low Cal",
        "Goat Cheese",
        "Healthy",
        "Green Onion/Scallion",
        "Self"
    ],
    "title": "Goat Cheese-Stuffed Peppadews",
    "url": "http://www.epicurious.com/recipes/food/views/goat-cheese-stuffed-peppadews-368311"
}