Sweet and mildly spicy peppadew peppers filled with tangy goat cheese, sun-dried tomatoes, and herbs — the perfect no-fuss party bite.
Drain the peppadews from the jar.
Pat them dry gently with paper towels — this helps the filling stick and prevents sogginess.
Set aside upright (cut side up) on a plate or tray.
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
Stir until well combined and creamy. Adjust seasoning to taste.
Transfer filling to a small piping bag or use a zip-top bag with the corner snipped off.
Pipe a generous amount into each peppadew, slightly overflowing at the top.
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)
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.
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.
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
4 servings