Goat Cheese Stuffed Peppadew Peppers add a sweet & spicy mix to your cheese platter, or are a simple addition to your appetizers.
Ah, 2016. Am I a broken record if I say I don’t know how it’s already 2016, that 2015 went by so fast, and that 2016 already is too? Yes, I’m a broken record. Sorrrrry. How’s your 2016 been so far though? Do you have a favorite NYE memory or favorite food from the night?
My family, the BF, and I celebrated New Year’s Eve with an abundance of food. Any surprise there? I’m guessing not, especially if you read about December. Specifically, we had a 7-course Italian Dinner. Well, it was likely more like 6 and we had our cheese course first, but it was so indulgent and the best way to spend New Year’s Eve. It also gave me reason for a resolution – ahem, eating less/healthier – but more on that later.
Now, let me get to the Goat Cheese Stuffed Peppadew Peppers. These adorable, bite-sized peppers were the perfect addition to our cheese platter. If only they wouldn’t have been gone so fast…
Fun fact: peppadew peppers are actually from South Africa. They are sweet, with a little bit of heat on the end – but not too much. The mild flavor of goat cheese compliments the flavor of the peppers perfectly, and it’s so easy to make. BONUS!
You definitely want to start with room temperature goat cheese so it is softened enough to mix in with a bit of heavy cream (heavy cream makes it more decadent, but you could use half-and-half if you wanted) to thin it out. How much cream you will use depends on how soft your goat cheese is. The purpose is to ensure that you’re able to pipe the goat cheese into the peppadews. I’d highly recommend using a piping bag or a baggie to pipe the cheese into the peppers – it will make your life so. much. easier. I have done it with a good ol’ spoon, but it’s a whole lot messier and it’s more difficult to get the cheese all the way to the bottom. If you’re anything like me, that’s a big deal. I have no patience for missing cheese.
You don’t necessarily need to serve these with a cheese plate, they’re perfect for a quick snack, to set out at parties, or to accompany appetizers. Don’t be surprised if they disappear quickly!
Goat Cheese Stuffed Peppadew Peppers
- ~25 peppadew peppers
- 4 ounces goat cheese, room temperature
- 1-1.5 teaspoons heavy cream, or half-and-half, as needed
- Mix together softened goat cheese and 1 teaspoon heavy cream until smoothed together. Cheese should be able to be mixed fairly easily, but not too thin. If cheese is not soft enough, add a little more cream as needed to make it a bit thinner and easier to stir.
- Add cheese to a piping bag if desired and pipe into each peppadew pepper.
- Serve immediately or refrigerate for up to 4 hours.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.