Goat Cheese & Sun-Dried Tomato Stuffed Peppadews

Goat Cheese & Sun-Dried Tomato Stuffed Peppadews
DifficultyBeginner

Sweet and mildly spicy peppadew peppers filled with tangy goat cheese, sun-dried tomatoes, and herbs — the perfect no-fuss party bite.

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Yields4 Servings
Prep Time20 minsTotal Time20 mins
For the Stuffed Peppadews
 1 jar peppadew peppers (about 20–24 peppers), drained and patted dry
 5 oz goat cheese, softened
 2 tbsp sun-dried tomatoes, finely chopped
 1 tsp fresh thyme leaves or basil, finely chopped
 1 tsp olive oil
 Freshly ground black pepper, to taste
 Optional: 1 tablespoon cream cheese or Greek yogurt to mellow the tang
Prepare the Peppadews
1

  1. Drain the peppadews from the jar.

  2. Pat them dry gently with paper towels — this helps the filling stick and prevents sogginess.

  3. Set aside upright (cut side up) on a plate or tray.

Make the Filling
2

  1. In a bowl, mix together:

    • Softened goat cheese

    • Chopped sun-dried tomatoes

    • Chopped herbs

    • Olive oil

    • Black pepper

    • Optional cream cheese or yogurt if using

  2. Stir until well combined and creamy. Adjust seasoning to taste.

Stuff the Peppadews
3

  1. Transfer filling to a small piping bag or use a zip-top bag with the corner snipped off.

  2. Pipe a generous amount into each peppadew, slightly overflowing at the top.

Chill & Serve
4

  • Chill in the fridge for 15–30 minutes before serving to firm up the filling (optional but recommended).

  • Arrange on a serving platter and garnish with:

    • Extra thyme or basil leaves

    • Cracked pepper

    • A drizzle of olive oil or balsamic glaze (for flair)

Make-Ahead & Storage Tips
5

  • Can be made up to 1 day ahead and stored in an airtight container in the fridge.

  • Best served chilled or just slightly cool — not room temp.

  • Leftovers will keep for 2–3 days, but the peppers may soften slightly.

Flavor Variations
6

  • Swap goat cheese for feta or ricotta for a different texture.

  • Add finely chopped kalamata olives or toasted pine nuts for a briny crunch.

  • Use roasted red peppers (cut into small pieces) if peppadews are unavailable.

  • Mix in a pinch of lemon zest or crushed red pepper for brightness or heat.

Pairing Suggestions
7

  • Wine: Sauvignon Blanc, sparkling rosé, or Pinot Gris

  • Cocktail: Aperol spritz, vermouth & tonic, or basil gimlet

  • Non-alcoholic: Sparkling elderflower tonic, citrus soda, or minty lemonade

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Ingredients

For the Stuffed Peppadews
 1 jar peppadew peppers (about 20–24 peppers), drained and patted dry
 5 oz goat cheese, softened
 2 tbsp sun-dried tomatoes, finely chopped
 1 tsp fresh thyme leaves or basil, finely chopped
 1 tsp olive oil
 Freshly ground black pepper, to taste
 Optional: 1 tablespoon cream cheese or Greek yogurt to mellow the tang
Goat Cheese & Sun-Dried Tomato Stuffed Peppadews
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