In a small bowl, combine the goat cheese and creme fraiche, blending with a fork until smoother. Stir in herbs.
Drain the liquid from the Peppadew Sweet Piquante Peppers. If some peppers do not sit upright, slice a very thin piece off the bottoms.
Spoon the goat cheese mixture into a pastry bag or small plastic bag and pipe it into the peppers.
Place stuffed peppers on a serving platter, cover, and refrigerate for at least 2 hours.
Garnish the plate with herb sprigs and serve.
Makes 24 to 30 stuffed peppers.
Stuffed Sweet Peppadew Peppers Recipe: https://whatscookingamerica.net/Appetizers/PeppadewPepperStuffed.htm