Next up in my Red and White Food Delight series for Canada Day is this easy Cheesy Herb Filled Peppadew Pepper appetizer. It is fast to make and looks gorgeous on a plate. Don't expect leftovers, as these little peppers are often gone in minutes!
I love peppadew peppers, from South Africa. They are small (about the same size as a large grape tomato) and have a predominately sweet flavour, with just a mild kick of heat. The already hollowed out peppers can be found in jars at most grocery stores, or in most shops with olive bars. The are often included along with the olives in the bulk area. You want to look for peppadew peppers that are packed in oil. This maintains the structure and crunch of the pepper, which you need when filling them with cheese! Make sure you keep the oil and add it to marinades and stir fry's after the peppers are gone. It adds an additional kick!
Happy Canada Day, enjoy!
Krista
Cheesy Herb Filled Peppadew Peppers
Ingredients
20 peppadew peppers
1/2 block cream cheese, room temperature
3-4 garlic cloves, minced
2 tablespoons chives, minced + more for garnish and plate decoration
1 teaspoon red wine vinegar
salt and pepper to taste (I garnished with a bit of pink himalayan finishing salt)
Method
Mix room temperature cream cheese, garlic, chives, red wine vinegar, salt and pepper in a medium-sized bowl until mixture is soft and pliable.
Spoon cheese mixture into a piping bag fitted with a big tip, or into a zip top bag. If using zip top bag, snip a corner with scissors after bag is stuffed to pipe. If you want to get fancy, you can use different piping tips to make cheese mixture patterns when filling the peppers.
One by one, fill each peppadew pepper with the cheese mixture and arrange on a serving platter.
Top stuffed peppers with chive garnish and finishing salt, if using.
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