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Use a sharp knife to slice the prosciutto lengthwise into 1/2 to 1-inch strips. Prosciutto is very delicate so take your time and be gentle with it.
Fill the peppadews with goat cheese. Each pepper should hold 1/2 teaspoon of goat cheese, give or take. I find the easiest way to fill them is to use your fingers to shape the goat cheese into a ball and then gently push it into the center of the peppers.
After you have stuffed all of the peppers, it is time to wrap them. Drape a slice of prosciutto over the top of the pepper then wrap it around the sides. This step does not require perfection by any means. Thankfully, the prosciutto is malleable and sticky so even if it does tear, which can happen quite easily, you should be able to make it work. If you are unable to completely wrap the pepper, don't worry about it but do try to wrap the top and sides, leaving the bottom naked if needed.
To serve, transfer the goat cheese stuffed peppers to a serving tray and if desired, drizzle with balsamic vinegar.