Ingredients:

4 ounces of soft coat cheese, chilled
3 to 4 tablespoons crème fraiche, chilled
1/2 teaspoons fresh mixed herbs (herbs of your choice)
1 (14-ounce) jar Peppadew Sweet Piquanté Peppers

Methods:

In a small bowl, combine the goat cheese and crème fraiche, blending with a fork until smoother.Stir in herbs.Drain the liquid from the peppers. If some peppers do not site upright, slice a very thin piece off the bottoms.Spoon the cheese mixture into a pastry bag or small plastic storage and pipe it into the peppers.Place stuffed peppers on a serving platter, cover, and refrigerate for at least 2 hours.
Garnish the plate with herb springs and served.

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