Peppadew (Piquante) Peppers with Feta

Peppadew Pepper Hors D'ouevre
Peppadew’s Stuffed with Cheese

Here’s a less common Hors d’Ouevre that is slowly getting more and more popular: Cheese Stuffed Peppadew Peppers. These peppers were first cultivated in the mid nineties in South Africa, and are now available worldwide. Usually you can find them in your local grocery’s Deli or Jarred Goods section.

Now, some grocery sections already sell these pre-made with cheese inside them and if you are having a party and don’t want to make anything, they are a fine thing to buy. However, they are extremely easy to make and you can save a lot of money by just buying a jar of Peppadew Peppers, and your favorite cheese to fill it with.

For this recipe, I use a 50/50 mix of Philadelphia Cream Cheese, and Greek Feta.

What You’ll Need:

1 Jar (400 grams) of Peppadew Peppers (if they are not in your local grocer, you can special order them from Amazon here.

75 grams Feta Cheese

75 grams Philadelphia Cream Cheese

10 ml Good Olive Oil

Cracked Black Pepper; to taste

Instructions:

1. Drain the liquid from the jar of Peppadew Peppers. You don’t have to rinse them off if you like the brine, but as I drizzle with Olive Oil after, I give them a quick rinse in cold water.

2. In a bowl, cream together the Philadelphia Cream Cheese and the Feta with the Black Pepper if you want to add it. If you got hard Feta, it’s okay it might just take a bit longer. I usually mash everything together with two forks, but you can use a Potato Masher or any other tool you have if it’s easier.

3. Then transfer the cheese mix to a piping back and pipe the mixture into the peppers. Flatten the tops with the back of a spoon and drizzle with Olive Oil.

Peppadew (Piquante) Peppers with Feta

A cute little appetizer that is sure to be a hit at your next party. Cheese stuffed Peppadew Piquant Peppers are much more unique than a simple crackers and cheese plate.
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Course: Appetizer
Cuisine: American
Keyword: Peppadew Peppers
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 15 Peppers

Ingredients

  • 1 Jar (400 grams) Peppadew Peppers
  • 75 grams Philadelphia Cream Cheese
  • 75 grams Feta Cheese
  • 10 ml Extra Virgin Olive Oil
  • Cracked Black Pepper to taste

Instructions

  • Drain the liquid from the jar of Peppadew Peppers. You don't have to rinse them off if you like the brine, but as I drizzle with Olive Oil after, I give them a quick rinse in cold water.
  • In a bowl, cream together the Philadelphia Cream Cheese and the Feta with the Black Pepper if you want to add it. If you got hard Feta, it's okay it might just take a bit longer. I usually mash everything together with two forks, but you can use a Potato Masher or any other tool you have if it's easier.
  • Then transfer the cheese mix to a piping back and pipe the mixture into the peppers. Drizzle with Olive Oil and serve.
Did you make this?Mention @CookingToEntertain or tag #cookingtoentertain and let me know how it was!


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