1 jar (14 oz) Whole Mild PEPPADEW® Peppers
4 ounces goat cheese
1/3 cup fromage blanc or cottage cheese, drained in a strainer for at least 1 hour
2 tablespoons finely chopped scallions
1/4 cup finely chopped fresh parsley, divided
Drain PEPPADEW® peppers upside down on a rack. If necessary, and taking care not to slice peppers open, pare bottoms so they sit flat. In a food processor, blend cheeses, scallions and 2 tbsp parsley. In a bowl, season cheese mixture with salt and black pepper. Fill a pastry bag (or resealable bag with a corner snipped) with cheese mixture; chill 1 hour. Pipe cheese evenly into each pepper. Sprinkle tops with remaining 2 tbsp parsley.
You can prep the cheese filling 24 hours in advance and store it in the bag in the fridge; remove it 1/2 hour before needed. Stuffed PEPPADEW® peppers can be refrigerated for up to 2 hours.