Lunch: Goat Cheese-Stuffed Peppadews

Recipe by Robin Schempp 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

Instructions

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.

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