How to Make It
Using a paring knife, cut off and discard peperoncini stems; scoop out and discard seeds with a small spoon. (Dip spoon into a small bowl of water to wash away seeds as needed.)
Remove and discard cheese rind. Cut into about 60 (1/2-inch) pieces. Stuff 1 cheese piece into each peperoncini and Peppadew pepper. Transfer to a platter, and serve.