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In a bowl, combine goat cheese with garlic and herbs, stirring until evenly incorporated.
Add cream as needed, 1 tablespoon at a time, to thin out filling if necessary (the amount needed will depend mostly on the softness of your goat cheese).
The filling should be the consistency of buttercream frosting.
Season to taste with salt and pepper.
Fill each peppadew with about ½ teaspoon of filling.
I find it helpful to load the filling into a piping bag fitted with a ¼-inch round tip, which makes it very easy to neatly fill each pepper completely full.
Serve immediately or refrigerate for up to 2 hours; let come to room temperature for 15 minutes prior to serving.