Description
A delightful appetizer featuring sweet and tangy Peppadew peppers stuffed with a creamy garlic and herb goat cheese mixture, coated in buttery Panko breadcrumbs, and oven-baked until golden and crispy on top.
Ingredients
Peppadew Peppers
- 14 ounce (400 gram) jar Peppadews, drained
Cheese Filling
- 4 ounces (120 grams) garlic and herb goat cheese, room temperature
- 2 ounces (60 grams) cream cheese, room temperature
Coating
- 1/4 cup (20 grams) Panko breadcrumbs
- 1/4 teaspoon kosher salt
- 1/2 tablespoon unsalted butter, melted
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed Peppadews.
- Prepare the Cheese Mixture: In a bowl, thoroughly mix the garlic and herb goat cheese with the cream cheese until the mixture is smooth. Taste the blend and add more salt if necessary to enhance flavor.
- Stuff the Peppadews: Using a piping bag fitted with a round tip or a ziplock bag with the corner cut off, carefully pipe the cheese mixture into each drained Peppadew pepper until filled.
- Coat with Panko Mixture: In a small bowl, combine the Panko breadcrumbs, kosher salt, and melted butter. Dip each stuffed Peppadew into this breadcrumb mixture, ensuring the coating adheres well to the cheese filling.
- Arrange and Bake: Place the coated stuffed Peppadews snugly in a baking dish. Bake them in the preheated oven for 12 to 15 minutes until the tops turn slightly golden. For an extra crispy topping, optionally broil the peppers for an additional one to two minutes.
Notes
- Ensure the goat cheese and cream cheese are at room temperature before mixing for a smooth filling.
- If you do not have a piping bag, a ziplock bag with the corner cut off works well for stuffing.
- Broiling at the end is optional but gives a deliciously crisp breadcrumb topping.
- This recipe makes about 40 stuffed Peppadews, perfect for parties or gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
