Garlicky Goat Cheese + Herb Stuffed Peppadews

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Sweet and a little spicy, these addictive stuffed peppers are the perfect accompaniment to any appetizer spread!

Goat cheese is one of my favorite ingredients.

And what’s better than an edible vehicle that makes delivering that tangy chèvre to your mouth easier?

Not much.

Garlicky Goat Cheese + Herb Stuffed Peppadews

These bite-sized beauties are so vibrant and addictive – they just burst with flavor. The goat cheese cools off the delicate heat that the peppadews (mild whole sweet piquanté peppers) pack.

I wanted to go for an Italian flavor combo, so I grabbed some basil, parsley and chives from my garden and chopped them finely to go in the mix. I also added a green onion for an extra layer of mild onion-y flavor.

Garlicky Goat Cheese + Herb Stuffed Peppadews

These peppers come together in a snap! The yogurt thins out the goat cheese enough to make it pipe-able. You may need a little more than what I call for in the recipe below if your goat cheese is a little on the firm side.

To make piping and cleanup easy, I used my OXO 8 Piece Baker’s Silicone Decorating Bottle Kit with a star tip, which made them extra pretty for serving.

A photo posted by Ashley Covelli (@bigflavors) on

These were a huge hit at my dinner party, and the few leftovers we managed to save held up beautifully in the refrigerator. That means you can totally make these ahead of time. Bonus!

Garlicky Goat Cheese + Herb Stuffed Peppadews

Garlicky Goat Cheese + Herb Stuffed Peppadews

Prep Time 10 minutes

Makes 20-30 stuffed peppers

Garlicky Goat Cheese + Herb Stuffed Peppadews

Sweet and a little spicy, these addictive stuffed peppers are the perfect accompaniment to any appetizer spread!

Ingredients

1 (14 ounce) jar mild peppadew peppers, drained (reserve 1 1/2 teaspoons liquid)
6 ounces goat cheese, softened
1 1/2 tablespoons fresh basil, finely chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1 green onion, finely chopped
1 teaspoon lemon zest
2 cloves garlic, minced
2 tablespoons plain lowfat yogurt (I like Stonyfield Organic), plus more as needed
1/4 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper

Instructions

  1. In a medium bowl, mix together reserved peppadew liquid, goat cheese, basil, parsley, chives, green onion, lemon zest, garlic and yogurt. If the filling is too thick, add a little more yogurt to thin it out. Pipe filling into drained peppers and serve!
  2. Tips: To pipe the filling, you can place it into a gallon-sized ziptop bag and snip off the corner, use a piping bag or squeeze bottle.

Notes

Original Recipe by Big Flavors from a Tiny Kitchen - Ashley Covelli

https://bigflavorstinykitchen.com/garlicky-goat-cheese-herb-stuffed-peppadews/

  • I love that you used fresh herbs in these little guys. I always get excited when these peppadews are served at a party and yours look extra delicious and fresh!

  • Christine Pittman

    I can just imagine the spicy peppers and the mild, salty goat’s cheese. Totally poppable!

  • What a perfect appetizer for a summer barbecue. I am hoping to make these this weekend! I love the idea of a goat cheese filling in a bite-sized no-mess set up.

  • I love these! I actually make them all the time! My daughter loves them so I make them as a treat for the two of us. Yours look so pretty…I never thought about piping them. That is just brilliant!

  • I have that OXO decorating kit and love it!

  • What gorgeous, tasty little morsels! I could eat goat cheese by the log and I love how pretty you’ve piped it into your peppers. Great dish!

  • Julie @ Texan New Yorker

    These look and sound amazing. I did something somewhat similar with baby bell peppers – it was Italian and included like a tuna salad stuffed inside. So good! I love peppadew peppers though, and since they come to you already pickled and ready, less work than the baby bells!

  • This is my kind of appetizer! I am a huge goat cheese lover, so another excuse to eat it is okay with me 🙂

  • Dee Dee

    There is only one problem with this recipe. Where are the ones for everyone else? I would have a hard time not eating this whole batch myself!