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Italian

Stuffed Peppadew Peppers

Sweet-tangy Peppadew peppers filled with herbed goat cheese

cold_biteEasyItalian
Prep15 min0Total15 minServes24Tempcold
✓ vegetarian✓ gluten-free
⚠ Contains: 🥛 Dairy
Recipe
Ingredients
  • 24Peppadew peppers(drained)
  • 8 ozgoat cheese(softened)
  • 2 tbspfresh basil(finely chopped)
  • 1 tbspfresh chives(minced)
  • 1 tsplemon zest
  • 0.25 tspblack pepper
  • extra-virgin olive oil(for drizzling)
Make Ahead

Can be stuffed up to 24 hours ahead. Cover and refrigerate. Bring to room temperature before serving.

Instructions
  1. 1Drain Peppadews well and pat dry inside and out
  2. 2In bowl, combine goat cheese, basil, chives, lemon zest, and pepper
  3. 3Mix until smooth and evenly combined
  4. 4Transfer cheese mixture to piping bag or zip-lock bag with corner cut
  5. 5Pipe filling into each Peppadew, mounding slightly
  6. 6Arrange on serving platter
  7. 7Drizzle with olive oil before serving
Notes
Pro Tips

Peppadews must be well-drained or filling won't adhere. Goat cheese can be substituted with cream cheese or mascarpone for milder flavor. A piping bag makes quick work of filling. Blue cheese is an excellent alternative for strong cheese lovers.

History & Origin

Peppadews are a trademarked South African pepper variety that found a home on Italian-American antipasto platters in the 2000s. Their unique sweet-hot flavor and perfect bite-size shape make them ideal vehicles for cheese fillings. They've become an antipasto staple.

Cocktail Pairings
Pairs Well With
proseccowineginvodka
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Italian◆Easy