Before the holidays, my friend Beth gave me a jar of cherry red Peppadew Peppers. These crunchy, slightly hot little peppers are hollowed out, then pickled. Beth suggested filling them with goat cheese for a quick but addictive appetizer. Peppadew peppers can be difficult to find in stores (Beth ordered a case from Amazon.com) but our Sauganash Whole Foods sells them in their olive bar. Twenty tiny peppers were about $5. I filled each with goat cheese, then topped it with a toasted walnut. Although it made them a bit sticky, a drizzle of balsamic vinegar reduction added a touch of sweetness to the dish.