I love coming up with simple appetizers this time of year. Something really flavorful that cane be made in advance and nibbled on with beer or wine before dinner. These goat-cheese stuffed peppadews are now in my arsenal. I made them for back-to-back outdoor parties – for a Memorial Day BBQ at my sister’s house and an outdoor party at a friend’s house the following weekend. They were a hit at both parties, especially with those who had never tasted peppadews. Peppadews are tiny little peppers that are mildly spicy and slightly sweet, with a complex (almost floral) flavor. I overlooked them for years, even though they were right there on the olive bar among the picked cauliflower and mixed olives. They are available at most stores with an olive bar and in jars at some supermarkets (near the jarred olives). Stuffing these tiny peppers couldn’t be easier, though you will have to resign yourself to have goat cheese-covered fingers for a few minutes while you continue to stuff. Try to use one hand for the cheese and the other hand for holding the peppers – otherwise you will need to wipe the cheese smears off of the outside of the peppers with a damp paper towel. It takes about 10 minutes to stuff 16 peppers and no oven required – a plus when the temp is on the rise. Thanks to herb garlic goat cheese and the flavor of the peppadews, these cute little bites taste like you slaved. Easy peasey. Enjoy!
Peppadew peppers, found on most olive bars or in jars near the olives in well-stocked grocery stores, give these bites a complex flavor with very little effort. They can be made up to 2 days in advance; bring to room temperature before serving.
- 16 peppadew peppers
- 4 oz herb garlic goat cheese
- scallions, chopped, as garnish (optional)
- Drain peppadews of any liquid. Pinch off a piece of goat cheese, small enough to fit in the cavity of the peppadew, and roll it into a small ball. Stuff cavity of peppadew with goat cheese, topping with another ball to fill the entire peppadew. Repeat with remaining peppadews. Top with chopped scallions, if using.