Ingredients

The following ingredients have 10 Servings
  • 20-30 Peppadew piquante peppers
  • 6 ounces cream cheese (at room temperature)
  • 1 garlic clove (minced)
  • 1 good handful fresh flatleaf parsley (chopped)
  • salt and pepper (to taste)

Instruction

  • In a bowl, combine cream cheese garlic and chopped parsley, stirring until evenly incorporated.
  • Season to taste with salt and pepper.
  • Add the mixture to a piping bag and pipe the filling into the peppers
  • Serve immediately or refrigerate for up to 2 hours; let come to room temperature for 15 minutes prior to serving.