This recipe for Goat-Cheese Stuffed Peppadews comes from Grey’s Anatomy star Jessica Capshaw, who hosted a party at her Southern California home last month. The menu featured several easy, delicious, low calorie dishes all of which will be featured next month in SELF Magazine. Other recipes in this feature include Shrimp and Grits Cakes, Turkey Meatballs with Sage and Cranberries, Parsnip-Leek Soup with Lump Crab, and Speakeasy Sparkler.In addition to these recipes, Capshaw and her husband Christopher Gavigan, an avid environmental advocate, have included some eco-friendly tips for hosting your own get-together. These include going to RecycleBank.com to pledge to recycle and receive up to $50 in coupons on party fare, using mini-pumpkins or apples from your local farmer’s market as a centerpiece instead of flowers flown from far-away locales, and using washable dinnerware or items made from renewable materials from bambuhome.com instead of disposable plates and cups.
As a side note, Jessica was joined last week on Grey’s Anatomy by another actress, foodie, and IRS contributor, Sharon Muthu. Last summer, Muthu and fellow actor, Noshir Dalal represented the International Recipe Syndicate at the Beverly Hills Farmer’s Market Chili Cook-off by cooking up a batch of Arrogant Bastard Chili for a host of distinguished judges including Food Network's Aarti Sequeira.
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Goat-Cheese Stuffed Peppadews
The bite-size sweet red peppers in this recipe are a tasty, low-cal vehicle for delicious cheese; plus, their mild heat can help warm you up from the inside out as the temperature begins to drop.
Ingredients:
1 jar (14 oz) Peppadew Mild Whole Sweet Piquante Peppers or Italian cherry peppers, pickled or brined (found in pickle aisle)
4 oz goat cheese
1/3 cup fromage blanc or quark cheese, drained in a strainer for at least 1 hour
2 tbsp finely chopped scallions
1/4 cup finely chopped fresh parsley, divided
Preparation:
- Drain Peppadews 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 peppers can be refrigerated for up to 2 hours.
THE DISH:
126 calories per 2 stuffed peppers, 7 g fat (4 g saturated), 10 g carbs, 1 g fiber, 5 g protein
Serves 8
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