Goat Cheese Stuffed Peppadews with Balsamic Glaze

A few weeks ago my daughters and I ventured into a Macaroni Grill.  We had never been there before and I have to say we were pleasantly surprised.  

Especially surprising was a tasty little appetizer that all three of us loved: goat cheese stuffed Peppadew peppers topped with a balsamic reduction.  

A few weeks later, while shopping for Christmas dinner, I noticed that Whole Foods had Peppadews in their olive bar.  (I've also seen them at Fresh & Easy.)

I filed that tid-bit of info away and bought some Peppadews on a more recent Whole Foods excursion.

I also bought some goat cheese.

When I got home I dug out my bottle of balsamic glaze (which is a tasty little condiment if you've never tried it).

Then, I did what I assume the people at the Macaroni Grill do*:  I filled those babies up with tasty goat cheese!

(*Mind you, I have no idea what the MG people really do to make their peppers, but I will say that mine were equally tasty.)

After stuffing the peppers I stuck them in the oven.

I cooked them for 12 minutes on 375°.  The only reason I picked that amount of time and that temperature is because they were sharing oven space with a take-and-bake pizza.  That's right, I continue to keep things classy around here.  

When the peppers came out, I drizzled on the glaze.

It's worth repeating that they were delicious: the warm goat cheese is the perfect complement to the spicy-sweet peppers (and even sweeter glaze).

And of course they go great with a take-and-bake pizza!  ;)