Cheese And Peppadew: The Perfect Pairing

Peppadew peppers are a type of pickled pepper with a unique sweet and spicy flavour. They are often sold in jars, similar to olives, and are commonly used as a topping or ingredient in dishes such as salads, sandwiches, pizzas, and appetisers. When it comes to cheese, there are several options that pair well with peppadew peppers. Some popular choices include cream cheese, goat cheese, ricotta cheese, feta cheese, and mozzarella. These cheeses can be used as a stuffing for the peppers, creating a delicious and creamy contrast to the crunchy, tangy, and mildly spicy peppers. Additionally, cheeses like cheddar, pepper jack, and jalapeno cheese can be blended with peppadew peppers to create a spicy pimento cheese spread, perfect for crackers or celery sticks.

Goat's cheese stuffed Peppadew peppers

Goats cheese stuffed Peppadew peppers

Ingredients:

• Goat's cheese (softened at room temperature)
• Heavy cream or half-and-half
• Peppadew peppers (about 20-30)
• Fresh herbs (basil, chives, thyme, or parsley)
• Garlic (optional)
• Salt and pepper, to taste

Method:

• In a bowl, mix together the goat's cheese, finely chopped herbs, and garlic (if using).
• Add cream, a little at a time, to thin out the mixture – it should be pipeable but not too thin. Season with salt and pepper, to taste.
• Prepare the peppers by draining the brine and patting them dry. You can slice a tiny bit off the bottom to create a flat surface so they don't roll over.
• Pipe the cheese mixture into each pepper until they are full.
• Serve immediately or refrigerate for up to 2-hours or up to 4 hours.

Tips:

• Using a piping bag or a plastic bag with a corner cut off will make filling the peppers much easier and less messy.
• If you don't have a piping bag, you can use a small teaspoon to fill the peppers, but it will take a bit longer.
• These stuffed peppers are perfect as a quick snack, an addition to a cheese platter, or as an appetizer for a party.
• Peppadew peppers can be found in jars in the supermarket or at the olive bar at Whole Foods. They are a little expensive, usually costing upwards of $11 per jar.

Cream cheese stuffed Peppadew peppers

Ingredients:

To make the stuffed peppers, you will need the following ingredients:

• Peppadew peppers (one jar, which usually contains about 20-30 peppers)
• Cream cheese (about 6-7 ounces, at room temperature)
• Fresh herbs such as parsley, chives, basil, or thyme (about 1-2 teaspoons, finely chopped)
• Aromatics like garlic (2 large cloves or 1/2 teaspoon powder), salt, and pepper
• Heavy cream or half-and-half (optional, about 1-2 tablespoons)

Preparation:

Here's a step-by-step guide to preparing the cream cheese-stuffed Peppadew peppers:

• Drain the brine from the jar of Peppadew peppers and place them upside down in a strainer or on a kitchen towel to ensure they are dry, both inside and out.
• In a small bowl, combine the cream cheese with your chosen herbs and aromatics. Mix well and season with salt, pepper, and garlic (powder or cloves) to taste. You can use a spoon or an electric mixer for this step.
• If the mixture seems too thick, you can add a little heavy cream or half-and-half to thin it out. The consistency should be similar to buttercream frosting or whipped cream cheese.
• Arrange the Peppadew peppers on a plate or serving tray. Slice a tiny bit off the bottom of each pepper to create a flat surface so they don't roll over.
• Add the cream cheese mixture to a piping bag or a plastic ziplock bag with a small tip cut off. Pipe the cheese mixture into each pepper, filling them to the brim. Alternatively, you can use a small spoon to carefully fill the peppers.
• Sprinkle the stuffed peppers with fresh herbs like parsley or chives, and they're ready to serve!

Serving Suggestions:

These cream cheese-stuffed Peppadew peppers can be served immediately or stored in the fridge for later. They make a great appetiser, finger food, or part of an antipasto, tapas, or mezze platter alongside cured meats, cheeses, or olives. They can also be served cold on a silver platter.

Spicy Pimento cheese with Peppadew peppers

Ingredients:

• 8 oz freshly grated Cheddar
• 8 oz freshly grated jalapeno jack
• 1 cup chopped green chilies or 1-2 4 oz cans (to your liking)
• 1/4 cup chopped, drained peppadews or pimentos
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 2 teaspoons Worcestershire sauce
• 1 jalapeno, seeded and finely chopped (but if you want more spice, leave some seeds in)
• 1/2 to 3/4 cup mayonnaise (depending on how spreadable you want the mixture)

Optional:

• 1/4 cup chopped onion
• 4 oz cream cheese, cut into 1" cubes and softened at room temperature
• 2 tablespoons Dijon mustard
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper (decrease or omit if sensitive to spice)
• 1/2 medium jalapeno pepper, ribs and seeds removed, and minced (about 1 tablespoon; omit if sensitive to spice)
• Freshly ground black pepper, to taste

Method:

• Use your food processor with the shredding blade to grate the cheese. Alternatively, grate it by hand.
• Throw all the ingredients into a bowl.
• Mix gently with a large spatula.
• Let the mixture sit for as long as you can, to allow the flavours to meld together.
• Serve at room temperature.

Tips:

• Do not mix this in a food processor as it may turn out too gummy. If you do use a food processor, beware of over-mixing.
• Always grate your own cheese. Pre-grated cheese is often old and contains anti-caking agents so the cheese doesn’t stick together.
• This mixture keeps well in the fridge, so it’s great to have on hand when you want to make an extra special grilled hamburger.

Feta and goat's cheese stuffed Peppadew peppers

Peppadew peppers are small, bright red, cherry tomato-sized peppers with a crunchy texture and a unique flavour that combines the notes of cherry, fruity sweetness, and the mild, tangy spiciness of red peppers. They are most often sold pickled and brined in jars. They are a versatile ingredient and can be used in salads, sandwiches, appetisers, and pizza.

A popular way to use peppadew peppers is to stuff them with cheese. Here is a recipe for Feta and goats cheese stuffed Peppadew peppers:

Ingredients:

• 25 Peppadew peppers
• 4 ounces goat cheese, room temperature
• 1-1.5 teaspoons heavy cream, or half-and-half, as needed
• Feta cheese, crumbled

Method:

• 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 the cheese is not soft enough, add a little more cream as needed to make it a bit thinner and easier to stir.
• Add the cheese to a piping bag if desired and pipe into each peppadew pepper. Alternatively, use a spoon to fill the peppers.
• Top with crumbled feta cheese.
• Serve immediately or refrigerate for up to 4 hours.

Garlic and herb cream cheese stuffed Peppadew peppers

Garlic and Herb Cream Cheese-Stuffed Peppadew Peppers

Ingredients:

• 1 jar of Peppadew peppers (about 20-25 peppers)
• 7 ounces (200 grams) of cream cheese, at room temperature
• 1 teaspoon of fresh parsley, finely chopped
• 1 teaspoon of fresh chives, finely chopped
• 1/2 teaspoon of garlic powder (or 2 large garlic cloves, minced)
• Salt and pepper, to taste

Optional:

• Heavy cream or half-and-half, as needed
• Olive oil

Method:

• Drain the brine from the Peppadew peppers and place them upside down in a strainer or on a kitchen towel to ensure they are dry, including the inside of the peppers.
• In a small bowl, combine the cream cheese, finely chopped parsley, and chives. Season with garlic powder, salt, and pepper to taste. Mix well until the ingredients are combined and the cheese is soft.
• Arrange the peppers on a plate or serving tray. Slice a small bit off the bottom of each pepper to create a flat surface so they don't roll over.
• Add the cream cheese mixture to a piping bag or a plastic ziplock bag with a tip cut off. Pipe the cheese mixture into each pepper, filling them to the brim. Alternatively, use a small spoon to carefully fill the peppers.
• Sprinkle the peppers with fresh parsley and chives.
• Serve immediately or store in the fridge for later.

Tips:

• If the cream cheese mixture is too thick, add heavy cream or half-and-half, a tablespoon at a time, to thin it out.
• These stuffed peppers can be served as part of an antipasto, tapas, or mezze platter alongside cured meats, cheeses, or olives.

Frequently asked questions