Sweet & Spicy Stuffed Peppadew Peppers

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These stuffed peppers are warm, gooey, sweet, tangy and just a little spicy. They’ll easily become your favorite recipe to make for parties and will probably become your most requested one, too! So easy with just a few ingredients, the popper-like bites will make you look like a food genius – très gourmet, ooh la la… They may look fancy schmancy, but serve them at your super bowl party and I bet even the toughest football fans will shovel them in between plays, hahahaha!

 

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Mix the softened cheeses and herbs (if needed) together until the everything is combined. I usually go for the garlic and herbs variety of goat cheese, but plain was on sale. So, I added my favorite Italian mix of herbs – basil, oregano and garlic.

 

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Scoop mixture into a strong freezer style zip bag and cut off one end.

 

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Now for the peppers.  Find them at most large grocery stores that have an olive bar. You’ll need about 30-40 for this recipe, which just about fills a container this size. I know this is a big difference in numbers, but these peppers vary in size and I never use the same amount. Personally, I like the smaller ones – they are easier to eat in one magnificent bite! I always try to get more peppers than I will probably need so I don’t run out, and because they are useful in so many other ways. These little babies can be cut up and put in eggs, pasta, hummus, sandwiches, etc. If you accidentally get too few and have extra filling, you can easily use the filling in an omelette, on pasta, crackers, bread, etc.

 

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Drain extra juice off of the peppers and make sure there aren’t any stray seeds.

 

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Fill each pepper to the top, but not overflowing. Arrange the peppers, open end up, in a bake safe casserole dish or platter.

 

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Top with grated parmesan.

 

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Bake in a preheated 350* for 8-12 minutes oven or until parmesan has melted and begins to brown.

 

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Here is the brand of balsamic glaze I like. I’ve also made my own before, but this bottle is fairly inexpensive, just as good and saves TONS of time.

 

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Remove from oven and drizzle with balsamic glaze. Serve warm – but watch out for the hot cheese filling!

 

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I dare you to try to eat just one! Or four… Or forty! SO. GOOD.

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Sweet & Spicy Stuffed Peppadew Peppers
Serves 6
These warm, gooey, sweet, tangy and just a little spicy stuffed peppers will easily become your favorite recipe to make for parties and will probably become your most requested one, too!
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Prep Time
12 min
Cook Time
8 min
Total Time
20 min
Prep Time
12 min
Cook Time
8 min
Total Time
20 min
Ingredients
  1. 8 oz cream cheese, softened
  2. 4 oz goat cheese (plain or garlic/herbs, see note)
  3. 30-40 marinated Peppadew™ peppers (see note)
  4. 1/4 to 1/3 cup grated parmesan cheese
  5. 2-4 tbs balsamic glaze (see note)
Instructions
  1. Preheat oven to 350*.
  2. Mix the softened cheeses and herbs (if needed) together until the everything is combined.
  3. Scoop mixture into a strong freezer style zip bag and cut off one end.
  4. Drain extra juice off of the peppers and check for any stray seeds.
  5. Fill each pepper to the top, but not overflowing. Arrange the peppers, open end up, in a bake safe casserole dish or platter. Top with grated parmesan.
  6. Bake for 8-12 minutes or until parmesan has melted and begins to brown.
  7. Remove from oven and drizzle with balsamic glaze.
  8. Serve warm - but watch out for the hot cheese filling!
Notes
  1. * If you cannot find herbed goat cheese in your market, simply add the following Italian mix of herbs/spices to your cheese mixture as I did: 1/4 tsp oregano, 1/2 tsp basil, 1/4 tsp garlic powder
  2. * Find the peppers at most large grocery stores that have an olive bar. You'll need about 30-40 for this recipe, which just about fills a 1 qt container (provided at the olive bar). I know this is a big difference in numbers, but these peppers vary in size and I never use the same amount. Personally, I like the smaller ones - they are easier to eat in one magnificent bite!
  3. * I always try to get more peppers than I will probably need so I don't run out, and because they are useful in so many other ways. These little babies can be cut up and put in eggs, pasta, hummus, sandwiches, etc. If you accidentally get too few and have extra filling, you can easily use the filling in an omelette, on pasta, crackers, bread, etc.
  4. * Balsamic glaze - you can find this ready-made near the specialty vinegars. If your store doesn't carry it, and you don't want to make your own (which is really easy!), then you can also just drizzle with a bit of balsamic vinegar by itself. It will just be a little less sweet, and a tad more tangy than the glaze - but still really good!
MacSuzie http://macsuzie.com/

5 Responses to Sweet & Spicy Stuffed Peppadew Peppers

  1. […] Image Clockwise: Chocolate and Marrow // Good Hearted Woman // How to be Awesome on $20 a Day // MacSuzie // This Momma Loves // Newly Wed […]

  2. Lindsey says:

    I made these last night for a party and they were amazing! So easy, beautiful and best of all delicious.

  3. Merrie Backer says:

    I don’t like goat cheese. Any suggestions for an alternative filling?? Thank you.

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