Baked Peppadews Stuffed Two Ways

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Ingredients

8 Peppadew peppers, drained and lightly patted dry

4 ounces fresh chèvre, divided

1 black Cerignola olive, pit removed, chopped

1 tablespoon toasted pine nuts, chopped (measure before chopping)

1/2 teaspoon lemon juice

1 1/2 teaspoons chopped parsley

1 ounce Armenian string cheese with nigella seeds, chopped

1 teaspoon olive oil, divided

Salt and pepper, to taste

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