5 ounces spreadable goat cheese
2 tablespoons finely chopped chives, divided
1 tablespoon finely chopped parsley
1 14-ounce jar PEPPADEW® , drained
1 tablespoon extra-virgin olive oil
1 wood plank, soaked in water for at least 1 hour prior to use
1 small chunk of light smoking wood, such as apple or cherry
Type of fire: two-zone indirect
Grill heat: high
In a small bowl, mix together goat cheese, 1 1/2 tablespoons chives, and parsley. Transfer mixture to a piping bag* fitted with a round tip. Pipe herbed goat cheese into PEPPADEW® peppers.
Place stuffed PEPPADEW® peppers onto wood plank and drizzle with extra-virgin olive oil.
*Note: If you don’t have a piping bag, you can use a Ziploc bag with a small cut made in the corner.
Place planked PEPPADEW® peppers on cool side of grill, cover, and cook until PEPPADEW® peppers start to brown in spots, 15-25 minutes. Remove from grill, sprinkle with remaining 1/2 tablespoon chives, and serve.