I’ve had my eye on these adorable peppedew peppers for some time now. With their bright coloring I thought it would be fun to create a holiday appetizer playing off Christmas colors. For the filling, I picked a creamy goat cheese and mixed it with chopped green onion before stuffing each pepper. To top it all off drizzle a balsamic reduction over the peppedews for a little extra sweetness. Serve these bite size snacks to your guests as a light appetizer before Christmas dinner.
Peppedews are sweet peppers with the tiniest bit of heat. They are also not the easiest to find. After searching through multiple grocery stores, I finally discovered them in the olive bar at Whole Foods. I picked out about 15 of the smaller more bite size looking peppedews. The peppers are usually sitting in a marinade, so I suggest to gently wash them off with water before stuffing so there aren’t too many competing flavors.
Ingredients:
15 peppedew peppers
4 oz goat cheese
2 tablespoons chopped green onion or chives
2 tablespoons half and half (as needed)
salt and pepper to taste
2 tablespoons balsamic vinegar
In a bowl, combine goat cheese with chopped chives, stirring until evenly incorporated. Add half and half as needed, 1 tablespoon at a time, to thin out filling. The filling should be light, almost the consistency of frosting. Season to taste with salt and pepper.
Fill each peppadew with about 1/2 teaspoon of filling. I used a piping bag fitted with a 1/4-inch round tip, which makes it very easy to fill each pepper completely full.
Add the balsamic vinegar to a small pan set over high heat. Bring to a boil and cook until reduced by ¾ – about 2 minutes. Drizzle over the peppers. Serve immediately or refrigerate until ready to serve. Enjoy!
- 15 peppedew peppers
- 4 oz goat cheese
- 2 tablespoons chopped green onion or chives
- 2 tablespoons half and half (as needed)
- salt and pepper to taste
- 2 tablespoons balsamic vinegar
- In a bowl, combine goat cheese with chopped chives, stirring until evenly incorporated. Add half and half as needed, 1 tablespoon at a time, to thin out filling. The filling should be light, almost the consistency of frosting. Season to taste with salt and pepper.
- Fill each peppadew with about ½ teaspoon of filling. I used a piping bag fitted with a ¼-inch round tip, which makes it very easy to fill each pepper completely full.
- Add the balsamic vinegar to a small pan set over high heat. Bring to a boil and cook until reduced by ¾ – about 2 minutes. Drizzle over the peppers.
- Serve immediately or refrigerate until ready to serve. Enjoy!
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