24 in Sweet Piquante peppers / Peppadew Peppers juice (reserved)
2 oz plain goat cheese, softened to room temp
4 oz cream cheese, softened to room temp
2 tablespoons Nate's Hot Honey
2 - 3 tablespoons chopped parsley
Salt & Pepper
pastry bag or ziploc bag
Blend the goat cheese and cream cheeses together then add the hot honey, salt and pepper.
Place the cheese mixture in the pastry bag/ziploc bag and cut off one corner. Pipe into the peppers.
Top with the chopped parsley. Add the peppers to a mason jar with the reserved pickling juice and save in the refrigerator for up to a week or so.