🌶️ Stuffed Peppadew Peppers with Herbed Goat Cheese

✨ Ingredients (makes about 20–25 stuffed peppers):

• 1 jar (about 14 oz / 400g) Peppadew peppers (mild or hot), drained and patted dry
• 6 oz (170g) goat cheese (chèvre), softened
• 2 tablespoons cream cheese (for extra creaminess)
• 1 tablespoon chopped fresh herbs (e.g., chives, parsley, thyme)
• 1 teaspoon lemon zest
• Salt and pepper, to taste
• Optional: drizzle of honey or balsamic glaze for serving

🧑‍🍳 Instructions:

1. Prepare the filling:
   In a bowl, mix goat cheese, cream cheese, herbs, lemon zest, and a pinch of salt and pepper until smooth.
2. Stuff the peppers:
   Use a piping bag (or a ziplock with the corner snipped) to fill each Peppadew with the herbed cheese mixture. You can also use a small spoon.
3. Chill or serve immediately:
   Arrange on a platter. Chill for 20 minutes if you want the filling to firm up slightly.
4. Optional garnish:
   Just before serving, drizzle lightly with honey or balsamic glaze. A sprinkle of flaky salt or fresh herbs adds a pretty touch.

💡 Tips & Variations:

• Add finely chopped walnuts or pistachios to the filling for texture.
• For a smoky twist, add a touch of smoked paprika or crumbled bacon.
• These can be made 1 day ahead — just store in an airtight container in the fridge.