Drain jarred peppadew peppers in a colander and pat dry with paper towels. If any peppers are very large, trim a small slice off the bottom so they sit flat. Place peppers on a serving platter with the open cavity facing up.

Make cheese filling

In a small bowl, combine the goat cheese and cream cheese. Use a fork or small spatula to blend until smooth and creamy. Add the finely minced red onion, half of the sliced chives (1 tbsp), the finely minced seeded jalapeño, lemon juice, olive oil, honey, sea salt, and black pepper. Stir until evenly incorporated and taste; adjust salt or honey as needed to balance heat and acidity.

Fill peppers

Using a small spoon, piping bag, or zip-top bag with a corner snipped, pipe or spoon about 1 to 1 1/2 teaspoons of the cheese mixture into each peppadew pepper cavity. Smooth the top lightly with the back of the spoon.

Garnish and finish

Sprinkle the remaining chives over the filled peppers. Drizzle the optional microgreens or chive tips with a light thread of honey (optional) or a few drops of olive oil for sheen. If desired, add a tiny sliver of jalapeño to a few peppers for presentation and extra heat.

Serve

Arrange the filled peppadews on a platter and serve chilled or at cool room temperature. These are best enjoyed within 2–4 hours of assembly for optimal texture; if making ahead, store covered in the refrigerator for up to 24 hours and bring to room temperature 15 minutes before serving.