- 8 oz feta cheese
- 8 oz mascarpone cheese
- 2 Tbsp chopped fresh basil
- 1-2 Tbsp sweet piquante pepper juice, if needed
- 24 sweet piquante peppers, such as Peppadew, drained, juice reserved
In a bowl, add feta and mascarpone and mix until smooth. Add basil and 1 tablespoon Peppadew juice, if needed, to make mixture thin enough to pipe. Spoon mixture into a piping bag and fill each pepper.