Feta-Stuffed Peppadew Peppers

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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.

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Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
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

Feta-Stuffed Peppadew Peppers
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