1 (14.75 oz.) jar Peppadew, mild
1 (4 oz.) pkg. herbed goat cheese
1 cup H-E-B Shredded Italian Blend Cheese
2 green onions, chopped
1 (10 oz.) bag baby spinach leaves
Drain the Peppadews and place upside down on paper towels. Save the ju
ice for a marinade or other use if desired.
Combine goat cheese, shredded cheese and onions in a small bowl and st
ir until mixed. Carefully fill each Peppadew pepper with a teaspoon of
the goat cheese mixture. You can also use a pastry bag and large hole
tip to quickly fill the peppers.
Arrange the filled peppers on a platter lined with baby spinach leaves
. Cover and refrigerate until ready to serve.
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