CategoryAppetizers, Bites/Snacks, Vegetarian
Feta-Stuffed Peppadew Peppers are a sweet, tangy, and creamy Mediterranean-inspired appetizer. These vibrant red Peppadew peppers are filled with crumbly, garlicky feta cheese, then drizzled with olive oil and fresh herbs for a delightful burst of flavor. Perfect for cocktail parties, charcuterie boards, or as a simple bite-sized snack.
For the Stuffed Peppers
20 Peppadew peppers (mild or spicy, drained if jarred)
4 oz (115g) feta cheese (crumbled)
2 tbsp cream cheese (for extra creaminess)
1 tsp lemon zest
1 clove garlic (minced)
½ tsp dried oregano (or 1 teaspoon fresh oregano)
½ tsp black pepper
1 tbsp extra virgin olive oil (for drizzling)
For Garnish
Fresh parsley or basil (chopped)
Extra cracked black pepper
Drizzle of honey (optional, for a sweet contrast)
Prepare the Filling
1
- Mash the Feta Mixture:
- In a bowl, mash together feta cheese, cream cheese, lemon zest, minced garlic, oregano, and black pepper.
- Mix until creamy but still slightly chunky.
- Adjust Seasoning:
- Taste and add more black pepper if desired.
Stuff the Peppadew Peppers
2
- Fill the Peppers:
- Using a small spoon or piping bag, stuff each Peppadew pepper with the feta mixture.
- Drizzle with Olive Oil:
- Arrange the stuffed peppers on a serving plate and drizzle with extra virgin olive oil.
Serve and Garnish
3
- Add Fresh Herbs:
- Sprinkle with chopped parsley or basil for color and freshness.
- Optional Sweet Contrast:
- Drizzle with a touch of honey for a sweet-savory balance.
- Serve Chilled or Room Temperature:
- Best enjoyed as a cold or room temperature appetizer.
Pro Tips
4
- For a Spicier Version: Use spicy Peppadew peppers or add a pinch of red pepper flakes to the feta filling.
- Make Ahead: These can be stuffed up to a day in advance and refrigerated.
- Pairing Suggestion: Serve alongside crackers, olives, and a glass of crisp white wine.
Ingredients
For the Stuffed Peppers
20 Peppadew peppers (mild or spicy, drained if jarred)
4 oz (115g) feta cheese (crumbled)
2 tbsp cream cheese (for extra creaminess)
1 tsp lemon zest
1 clove garlic (minced)
½ tsp dried oregano (or 1 teaspoon fresh oregano)
½ tsp black pepper
1 tbsp extra virgin olive oil (for drizzling)
For Garnish
Fresh parsley or basil (chopped)
Extra cracked black pepper
Drizzle of honey (optional, for a sweet contrast)
Directions
Prepare the Filling
1
- Mash the Feta Mixture:
- In a bowl, mash together feta cheese, cream cheese, lemon zest, minced garlic, oregano, and black pepper.
- Mix until creamy but still slightly chunky.
- Adjust Seasoning:
- Taste and add more black pepper if desired.
Stuff the Peppadew Peppers
2
- Fill the Peppers:
- Using a small spoon or piping bag, stuff each Peppadew pepper with the feta mixture.
- Drizzle with Olive Oil:
- Arrange the stuffed peppers on a serving plate and drizzle with extra virgin olive oil.
Serve and Garnish
3
- Add Fresh Herbs:
- Sprinkle with chopped parsley or basil for color and freshness.
- Optional Sweet Contrast:
- Drizzle with a touch of honey for a sweet-savory balance.
- Serve Chilled or Room Temperature:
- Best enjoyed as a cold or room temperature appetizer.
Pro Tips
4
- For a Spicier Version: Use spicy Peppadew peppers or add a pinch of red pepper flakes to the feta filling.
- Make Ahead: These can be stuffed up to a day in advance and refrigerated.
- Pairing Suggestion: Serve alongside crackers, olives, and a glass of crisp white wine.
Notes
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