A simple, delicious summer appetizer that you can prepare well in advance: goat cheese stuffed peppadews. If you haven’t tried peppadews before, you’re in for a treat.
What is a peppadew pepper?
Peppadews are small, bright red peppers about the size of cherry tomatoes. They typically come gutted and packed in a sweet-and-spicy brine. Peppadews have a pleasant crunch and a mild heat—roughly comparable to a pickled jalapeño at the spiciest—while their sweetness tempers the bite, making them an easy option for people who prefer less heat.
These goat cheese stuffed peppadews are a great introduction to using peppadews in your kitchen. They’re simple to assemble and add a vibrant pop of color and flavor to any appetizer spread or cheese board.
What can I make with peppadews?
- Roughly chop them and add to pizza with pepperoni and mushrooms.
- Blend them with goat cheese and cream cheese to make a flavorful dip.
- Stuff them with blue cheese instead of goat cheese for a tangy alternative.
- Slice and toss into green salads—Caesar salads are excellent with peppadews.
- Dice and mix into chicken salad for a sweet-spicy twist.
- Add them to pimento cheese for extra brightness and flavor.
Of all the peppadew recipes, these goat cheese stuffed peppadews are a favorite because they’re so easy and versatile. They travel well, can be made ahead, and look beautiful on a platter.
Other appetizer recipes you might like:
- Pimento Cheese Stuffed Jalapeños Wrapped in Bacon
- Smoked Salmon Potato Canapés
- Prosciutto Wrapped Peaches
📖 Recipe
Goat Cheese Stuffed Peppadews
Recipe from basilandbubbly.com
Ingredients
-
½
lb
peppadew peppers
drained, including any liquid from inside the peppers -
6
ounces
fresh goat cheese -
fresh cracked black pepper
to taste
Equipment
-
medium or large freezer bag or a piping bag
Instructions
-
Spoon the goat cheese into the piping bag or freezer bag. Let it sit at room temperature for about an hour to take the chill off; this makes it much easier to pipe.
Note: fresh cheeses can be sensitive to time at room temperature. If you prefer to be cautious, limit time out of the refrigerator.
-
Trim a small corner off the bag to create an opening slightly smaller than the cavity of your peppadews. Hold a pepper in one hand and the bag in the other; insert the cut opening into the pepper and gently squeeze to fill each pepper with goat cheese.
Repeat until all peppers are filled.
-
Once stuffed, lightly sprinkle freshly cracked black pepper over the peppers. Serve immediately or refrigerate in an airtight container for up to five days.
Tried this recipe?
Mention @basilandbubbly or tag #basilandbubbly.