Here’s an easy, vibrant holiday nibble — each of these cheese-stuffed peppers packs a flavor punch that matches nicely with a crisp, refreshing PInot Grigio. (These go quickly, so make extras!)

Peppadews are pickled red peppers that are sweet and spicy and positively addicting. They are a delicious addition to sandwiches, and can also be stuffed with just about anything. (Or, frankly, just eaten alone as part of an old fashioned relish tray — they would be a great addition to a Thanksgiving feast!)

I stuffed them with Capricho de Cabra, a silky fresh goat cheese from Spain’s Murcia region. I love this cheese for its clean, smooth, mellowness — with just enough tang and no chalky quality. It works well in these peppers because it almost feels like cream cheese on the palate, whereas some fresh chevres can be almost gummy by comparison. When softened, it spoons into the peppers quite easily. Then all you need is a light drizzle of vibrant extra virgin olive oil to finish them off, though a coarse grind or two of pink peppercorns would also be appealing.

I tried a few New World Pinot Grigios with the dish, and my favorite by far was the:

Luna Vineyards 2007 Pinot Grigio Napa County ($18). Nice balance of light pear and melon aromas and flavors that play off crisp citrus and mineral notes, with some richness mid-palate and a clean, fresh finish. Ready to drink now. Locate this wine online or in your area.