Stuffed Peppadew Appetizer

Serves 4  (3 each)     Peppadews are small, marinated peppers from South Africa that I discovered at Dean & Deluca in Napa. I fell in love with the sweet/hot flavor. They can be found in the deli area at Whole Foods and also in jars at most supermarkets. I prefer to select my own from Whole Foods, since I want to use firm peppers with an opening as wide as possible when preparing these tidbits. These can be made a few hours ahead of time and refrigerated.



12 individual peppadews

2 Tbsp of  peppadew liquid

5 oz. plain, soft goat’s cheese

1 – 2 tsp mixed Italian herbs (or substitute with basil or tarragon)

dash cayenne pepper



Remove the peppadews from the liquid and drain on a paper towel while you make the cheese mixture.

In a small bowl, mix the soft goat’s cheese with the selected herbs and cayenne. Slowly add some of  the peppadew liquid (a few drops at a time) to make the cheese easier to work with and enhance the flavor.

Using a small spoon (an ice tea spoon works well), fill the peppadews with the seasoned cheese. (You could also use a pastry bag with a small opening and pipe in the filling – more prep time but quicker fill time.) Arrange the filled peppadews on a plate. I usually crowd them together on a small plate so they hold each other up since they rarely stay upright on their own.

Cover them carefully with plastic wrap and chill until needed. Allow them to sit for 10 minutes or so before serving.


NOTE: Chop up some of the unused peppadews and use in a tuna salad or green salad. Or just eat them out of hand – like me.