Peppadew Peppers stuffed with Feta, Garlic, and Chives

makes 16 


16 jarred Peppadew peppers

2 ounces block feta cheese, crumbled

4 tablespoons cottage cheese

2 garlic cloves, grated on a microplane

1 tablespoon chopped fresh chives, plus extra for garnish

pinch of kosher salt

freshly ground black pepper

Extra-Virgin olive oil


Remove the peppers from the jar and drain on a plate lined with paper towels.  


In the bowl of a small food processor, process the feta, cottage cheese, and garlic until the mixture is smooth and creamy.  Scrape down the sides of the bowl and process again.  Remove the mixture to a small bowl.  Stir in the chives and season with salt and pepper.  Spoon the mixture into a pastry bag and evenly fill each pepper.  Transfer the filled peppers to a plate and garnish with chopped fresh chives and drizzle with olive oil.  Enjoy!