Goat cheese stuffed peppadew peppers make a perfect appetizer for your next get together. They are spicy and sweet in the same bite and the goat cheese balances them out with its earthy, mild flavor!
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I have a slight obsession with cheese. When I have a get together at my house and appetizers are involved, I can never balance out the ratio of cheesy apps verses no cheese. They all seem to have some and this appetizer is no exception with its little bit of melty goodness stuffed inside the peppadews.
I discovered peppadews years ago at a restaurant and immediately feel in love with their spicy, yet sweet flavor. The type of pepper is the Juanita and is from South Africa. The peppadew is the trade marked name for the pickled pepper. I had some trouble finding them years ago but, these days they are pretty easy to find especially on the Mediterranean bars at your grocery store or find peppadews here.
I sought these peppers out for an appetizer at my next get together and they were a huge hit! Everyone loved them so much that my friends begged me to make more that night! The great thing is goat cheese stuffed peppadews are very easy to make and I was happy to put a second batch together.
Ingredients for stuffed Peppadews
- goat cheese
- balsamic glaze
How do you stuff a peppadew?
Okay, here’s the fun part! Stuffing the peppadew is super easy. Using a paper towel, pat the pickling liquid off the pepper and clean out any little seeds from the inside that might still be there. I’m not sure if those seeds make it hotter but I don’t really want to find out! I put about a 1/3 of cup of goat cheese in a sandwich bag and I squeeze it a little to get the cheese pliable enough to fill in the hole of the pepper. Then, I cut a very small hole at the corner of the bag. Next, squeeze the cheese into the hole of the peppadew, filling it just a bit above the surface.
How to Use broiler
I put about a 1/4 cup of panko bread crumbs on a small plate and carefully dab the top of the pepper. It gives just a little crunch to the appetizer. Then just place them on a foil-lined baking sheet and under the broiler for just a couple of minutes. Caution! You will want to keep a close eye on the peppers so they do not burn.
If you have never used the broiler on your oven, this is a nifty little feature. It’s perfect for browning because the element heats up to about 525 degrees. Check where your broiler element is placed. It can be on the top inside of your oven or have a separate compartment. If its the top inside element like mine, I simply move the rack to the top position of the oven and slide in the baking sheet. Also, it is important not to use glass or Pyrex dish ware under a broiler because it can shatter. Non-stick coated pans should not be used for high temps either because it will release toxic fumes. Keep a close eye because food can go from nicely brown to burnt in a few seconds! Remember, this is just to melt the cheese, toast the crumbs and give a nice little char to the peppadews.
The final step is to carefully move the peppadews to a serving plater and drizzle with a balsamic glaze. That’s it! So easy, yet so elegant. This is definitely a step up from just a cheese tray or queso, although I do love those too!
If you try this recipe for Goat Cheese Stuffed Peppadew Peppers let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bluesbestlife on Instagram! Seeing your creations makes my day.
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Goat Cheese Stuffed Peppadew Peppers
- 10 peppadew peppers patted dry and cleaned of seeds
- 1/3 cup goat cheese softened
- 1/4 cup panko crumbs
- 1 tablespoon balsamic glaze
- Pat peppadew peppers dry of pickling liquid with a paper towel and clean out any remaining seeds.
- Fill a sandwich bag with goat cheese and squeeze with hands to make pliable. Cut small hole at corner of bag.
- Squeeze goat cheese through hole in sandwich bag into peppers, filling slightly above top of surface.
- Gently dab top of peppers with panko crumbs and place on foil lined baking sheet.
- Place baking sheet under preheated broiler rack for 2-4 minutes, watching carefully to simply melt cheese and toast panko and not burn.
- Remove from oven and drizzle with balsamic glaze. Serve immediately!