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 ounces) Peppadew Mild Whole Sweet Piquante Peppers or Italian cherry peppers, pickled or brined (found in pickle aisle)

　　4 ounces goat cheese

　　1/3 cup fromage blanc or quark cheese, drained in a strainer for at least 1 hour

　　2 tablespoons finely chopped scallions

　　1/4 cup finely chopped fresh parsley, divided

　　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 tablespoons 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 tablespoons parsley. DO AHEAD: 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.

Nutrition Per Serving

　　7 g fat

　　4 g saturated fat

　　10 g carbohydrate

　　1 g fiber

　　5 g protein

　　#### Nutritional analysis provided by Bon Appétit