Cheese And Peppadew: A Perfect Spicy-Sweet Match

Peppadews are a trademarked brand of pickled peppers grown in South Africa. They are small, red, and mildly spicy, with a unique flavour that combines cherry-like sweetness with the tang of a red pepper. Their crunchy texture and mild heat make them a versatile ingredient, and they are often used in salads, sandwiches, and appetisers. They are also delicious on their own, or as part of an antipasti plate. One of the most popular ways to prepare Peppadews is to stuff them with cheese. The slightly sweet and spicy flavour of the peppers pairs well with creamy, mild cheeses such as ricotta, mascarpone, or goat's cheese.

Goat's cheese-stuffed peppadews

Goats cheese-stuffed peppadews

Ingredients

• Goat's cheese
• Peppadews
• Heavy cream or half-and-half
• Garlic cloves
• Fresh herbs (basil, chives, thyme)
• Salt and pepper
• Bacon (optional)
• Panko breadcrumbs (optional)
• Butter (optional)

Method

Goat cheese-stuffed peppadews are a simple and delicious addition to any cheese platter or a great appetizer. They are also very easy to make.

Start by bringing your goat's cheese to room temperature so that it is soft enough to mix with heavy cream or half-and-half. You can also add some garlic and herbs to the mixture for extra flavour. The amount of cream you will need depends on how soft your goat's cheese is—you want the mixture to be thin enough to pipe into the peppadews, but not too runny.

Next, fill your peppadews with the goat's cheese mixture. You can do this with a spoon, but it can be messy, so it is recommended to use a piping bag or a plastic bag with the corner snipped off.

If you want to add a crunchy element, you can dip the filled peppadews into a mixture of melted butter and panko breadcrumbs. Then, arrange the peppadews in a baking dish and bake in the oven for 12-15 minutes at 375°F (190°C) until the topping is slightly golden.

Alternatively, you can serve the stuffed peppadews cold. They can be made up to 2 hours ahead of time and stored in the refrigerator.

And that's it! A quick and easy appetizer that your guests will love.

Boursin and cream cheese-stuffed peppadews

Ingredients:

• 20 peppadew peppers (red or orange)
• 5.2 ounces of Boursin garlic and herb cheese
• 8 ounces of whipped cream cheese
• Minced fresh parsley

Optional:

• Chives
• Garlic
• Olive oil

Method:

• Combine the Boursin and cream cheeses in a bowl and whip together until well mixed.
• Drain the peppadew peppers and pat them dry.
• If desired, slice a small bit off the bottom of each pepper to create a flat surface so they don't roll over when presented on a plate.
• Using a piping bag or a plastic bag with the corner cut off, pipe the cheese mixture into each pepper until they are filled to the brim.
• Sprinkle with fresh parsley and, if desired, chopped chives.
• For an extra touch of flavour, drizzle the stuffed peppers with olive oil.
• Serve immediately or store in the fridge for later.

Tips:

• If you prefer a stronger flavour, you can add minced garlic to the cheese mixture.
• To make the presentation even more appealing, use a piping bag with a decorative tip to add the cheese mixture to the peppers.
• If you want to prepare these ahead of time, follow the recipe steps but store the stuffed peppers in an airtight container in the fridge for up to 3 days before serving.

Herbed cream cheese-stuffed peppadews

Ingredients:

• 1 jar of peppadew peppers (about 20-30 peppers)
• 6 ounces of soft goat cheese, at room temperature
• 2 large garlic cloves, minced
• 2 tablespoons of chopped fresh herbs (basil, chives, thyme, or parsley), plus more for serving
• 2 tablespoons of heavy cream or half-and-half (as needed)
• Salt and pepper, to taste
• Extra-virgin olive oil, for drizzling (optional)

Instructions:

• In a bowl, combine the goat cheese, garlic, and herbs, stirring until evenly incorporated.
• Add cream as needed, 1 tablespoon at a time, to adjust the consistency of the filling. It should be similar to the consistency of buttercream frosting.
• Season the filling with salt and pepper to taste.
• Drain the peppadew peppers and slice off a tiny bit from the bottom of each pepper to create a flat surface so they don't roll over on the plate.
• Fill each peppadew pepper with about 1/2 teaspoon of the herbed cream cheese filling. You can use a small spoon or a piping bag fitted with a 1/4-inch round tip for neat filling.
• Sprinkle the stuffed peppers with freshly chopped herbs.
• Serve immediately or refrigerate for up to 2 hours. If refrigerated, let the stuffed peppers come to room temperature for 15 minutes before serving.

Tips:

• You can find peppadew peppers at specialty food stores or the international section of supermarkets. They are usually sold in glass jars of pickled brine.
• If you prefer a spicier dish, you can grill the stuffed peppers on a plank until they start to brown.
• For a more decorative presentation, you can place the stuffed peppers on a silver platter or serve them on a platter with colourful sides, such as buttery edamame.

Ricotta or mascarpone-stuffed peppadews

Ingredients

• 25-30 peppadews
• 4 oz soft cream cheese, room temperature
• 2 oz ricotta cheese
• 1-2 tablespoons oil from the jarred peppers
• Salt and pepper to taste
• Fresh basil

Optional

• Chives
• Parsley
• Garlic
• Goat cheese
• Heavy cream or half-and-half

Method

Combine the cream cheese and ricotta cheese in a bowl, stirring until evenly incorporated. Add the oil from the jarred peppers as needed, a tablespoon at a time, to thin out the filling if necessary. The filling should be creamy and smooth. Season with salt and pepper to taste.

Fill each peppadew with around 1/2 a teaspoon of filling, using a spoon or a piping bag. If needed, use clean hands to press the filling into the pepper.

Sprinkle with chopped basil before serving. You can also add other herbs such as chives or parsley, and a small amount of garlic.

Serve immediately or refrigerate for up to 2 hours. Allow to come to room temperature for 15 minutes before serving.

Tips

You can also experiment with other types of cheese, such as goat cheese, or add heavy cream or half-and-half to the mixture.

Fresh goat or feta cheese with peppadews

Peppadews are small, bright red cherry-tomato-sized peppers from South Africa. They are most often sold pickled and brined in jars, much like olives, and have a sweet, briny flavour with a subtle kick. They are great on their own, but even better when stuffed with cheese.

Fresh goat cheese with peppadews

Goat cheese is a popular choice for stuffing peppadews. The creamy cheese and the crunchy, subtly spicy pepper make for a delicious combination.

• Combine 6 ounces of soft goat cheese with 2 large minced garlic cloves, 2 tablespoons of chopped fresh basil, chives, thyme, or other fresh herbs, and 2 tablespoons of heavy cream or half-and-half.
• Add salt and pepper to taste.
• Fill each peppadew with about 1/2 teaspoon of the cheese mixture.
• You can use a piping bag to fill the peppers neatly.
• Serve immediately or refrigerate for up to 2 hours.

Feta cheese with peppadews

Feta cheese is another option for stuffing peppadews. The salty, tangy feta pairs well with the sweet and spicy peppadews.

• Combine 75 grams of feta cheese with 75 grams of cream cheese and mix until smooth.
• Add cracked black pepper to taste.
• Fill each peppadew with the cheese mixture.
• Drizzle with olive oil and serve.

Other cheese options

In addition to goat cheese and feta, you can also experiment with other cheeses such as blue cheese, mozzarella, or Boursin. You can also blend peppadews with goat cheese and cream cheese to make a dip or add them to pizzas, salads, or chicken salad for a pop of colour and flavour.

Frequently asked questions