In a bowl, combine goat cheese with chopped chives, stirring until evenly incorporated. Add half and half as needed, 1 tablespoon at a time, to thin out filling. The filling should be light, almost the consistency of frosting. Season to taste with salt and pepper.
Fill each peppadew with about ½ teaspoon of filling. I used a piping bag fitted with a ¼-inch round tip, which makes it very easy to fill each pepper completely full.
Add the balsamic vinegar to a small pan set over high heat. Bring to a boil and cook until reduced by ¾ – about 2 minutes. Drizzle over the peppers.
Serve immediately or refrigerate until ready to serve. Enjoy!
Recipe by Big City Tiny Kitchen at https://bigcitytinykitchen.com/goat-cheese-stuffed-peppadew-peppers/