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 juice for a marinade o
r other use if desired.
Combine goat cheese, shredded cheese and onions in a small bowl and stir until mixed. Care
fully fill each Peppadew pepper with a teaspoon of the goat cheese mixture. You can also u
se 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 refriger
ate until ready to serve.