Maybe you have seen these on an antipasto platter or when strolling through your local supermarket and thought, “what are those?” These stuffed peppadew peppers are worth a try and spot on your next antipasto platter or charcuterie board.
While these mini red peppers may look like your average cherry pepper, they are anything but. While a cherry pepper is nearly as spicy as a jalapeno, these peppadews are mild and often slightly sweet because they are generally sold pickled. Actually, a peppadew pepper is a trademarked brand name of an African company that pickles these little juanita peppers and sells them as a popular snack. So, it’s kind of like calling a tissue a Kleenex!
In any case, these mild peppers are the perfect small size to fill with cheese and they are so good they are nearly addictive. Make these the next time you need a quick appetizer and you will not regret it!
Makes about 20 stuffed peppadew peppers, which is the entire jar of peppers. If you cannot find these peppers, look for pickled, sweet cherry peppers like these.
Tools:
A piping bag or a Ziplock bag will do the trick!
Ingredients:
1 jar of peppadew peppers, drained
1/4 cup garlic and herb cream cheese, softened
1/4 cup of gorgonzola cheese, softened
Instructions:
- Combine the cream cheese and gorgonzola cheese in a bowl. Mix to combine until smooth, without any clumps.
- Spoon the cheese mixture into a Ziplock bag and cut the outer corner off. Gently squeeze the cheese mixture into a pepper and set aside. Repeat until the cheese mixture is gone.
- Use these right away or store them in the refrigerator in an airtight container for up to a week.
If you like this recipe, be sure to try my blue cheese olives, perfect for a martini!
Discover more from ya hungry?
Subscribe to get the latest posts sent to your email.
