These Stuffed Peppadew Peppers are an easy crowd-pleasing appetizer! They’re slightly sweet, a little spicy and stuffed with a whole lot of deliciousness.
Roughly two weeks ago, Gavin’s doctor told me that I needed to give up dairy. He has a terrible case of acid reflux and we are trying to figure out how to fix it naturally. Since I am exclusively breastfeeding, this problem can usually be fixed by avoid dairy in my diet. For those of you who follow my recipes… you know this lifestyle change is going to VERY hard on my end.
The holidays are quickly approaching and I am looking forward to some glorious tablescapes of appetizers. Isn’t that the best part about dinner parties? I absolutely love to fill my plate with a little bit of this and a little bit of that. To be honest, I could fill-up on appetizers and be perfectly content. Who’s with me?
While shopping at my local Earthfare in Huntersville, these peppadew peppers caught the corner of my eye at the olive bar. For those who aren’t familiar with this South African treat, they can come in sweet and hot varieties. It’s a pickled pepper that pairs flawlessly with cheese boards, charcuterie and antipasto platters.
This recipe for stuffed peppadew peppers is beyond flexible.
Change up the recipe as needed by adding or subtracting certain ingredients. Since I am on my dairy-free quest, I used Kite Hill’s cream cheese style spread made from artisan almond milk. Simply place the spread into a piping bag (or sandwich bag with the tip cut off) and squeeze into the pepper. Poof… done. Now wasn’t that easy?
If you’d like to get creative with the filling… consider adding fresh herbs, jalapeños, or bacon crumbles into the mix! Simply mix into the cream cheese spread before stuffing into the peppers.
- 20 Peppadew Peppers
- 1 container of Kite Hill Foods Cream Cheese Style Spread
- Spoon cream cheese spread into a piping bag.
- Fill each pepper with cream cheese and set on a serving dish. Enjoy immediately.
Stay tuned for all the details on my dairy and gluten-free charcuterie board coming next week!
It’s the perfect recipe to keep your ravenous friends and family satisfied until the main event is served. All ingredients you see in these photos were provided in collaboration with Earthfare. Thank you for supporting the brands that help make sliceofjess.com a success. Oh, and Charlotte friends! Earthfare will be opening another store location in Steel Creek in the winter of 2019. Hooray!
If you’re looking for more appetizer inspiration, check out my cucumber bruschetta! I think it’s safe to bet that you probably already have all the ingredients you’ll need for that recipe.
PIN THIS FOR LATER:
Do you need to cook or pickle the chillies first? We just picked some off the tree & want to try this recipie.
I used pickled peppadew peppers from the grocery store.