Garlic Herb Goat Cheese-Stuffed Peppadews Recipe

Sweet with a touch of heat, these irresistible stuffed peppadews make a bright, flavorful addition to any appetizer spread.

Goat cheese is one of my favorite ingredients, and these little peppers are the perfect vehicle to deliver that tangy chèvre straight to your plate.

These bite-sized peppadews are vibrant, addictive, and packed with flavor. The creamy goat cheese balances the gentle piquancy of the mild sweet peppadews.

I aimed for an Italian-inspired herb mix: fresh basil, parsley and chives from the garden, finely chopped, plus a green onion for a mild oniony note. A little lemon zest brightens the filling and minced garlic adds depth.

The assembly is quick: yogurt thins the goat cheese just enough to make the mixture pipeable. If your chèvre is very firm, add a touch more yogurt until you reach a smooth, spreadable consistency.

For easy filling and a polished presentation, use a piping bag, a disposable sandwich bag with a snipped corner, or a squeeze bottle to fill the drained peppers.

These were a hit at my dinner party, and leftovers held up well refrigerated, so you can easily make them ahead of time.

Want more bite-sized ideas? Try deviled eggs, patatas bravas, shrimp cocktail, or crostini for easy, crowd-pleasing appetizers.

📖 Recipe

Garlicky Goat Cheese + Herb Stuffed Peppadews

Sweet with a touch of heat, these addictive stuffed peppers are the perfect accompaniment to any appetizer spread.

Big Flavors from a Tiny Kitchen – Ashley Covelli

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Servings:
20 – 30 stuffed peppers

Course: Appetizer

Cuisine: Mediterranean

Prep Time
10 mins

Total Time
10 mins

Ingredients

• 1 (14 ounce) jar mild peppadew peppers, drained (reserve 1 ½ teaspoons liquid)
• 6 ounces goat cheese, softened
• 1 ½ tablespoons fresh basil, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon fresh chives, finely chopped
• 1 green onion, finely chopped
• 1 teaspoon lemon zest
• 2 cloves garlic, minced
• 2 tablespoons plain yogurt, plus more as needed
• ¼ teaspoon kosher salt
• ⅛ teaspoon freshly cracked black pepper

Instructions

1. In a medium bowl, combine the reserved peppadew liquid, softened goat cheese, basil, parsley, chives, green onion, lemon zest, garlic and yogurt. Stir until smooth. If the filling is too thick, add a little more yogurt until spreadable.
2. Pipe or spoon the filling into the drained peppadews. Use a piping bag, a gallon-sized zip-top bag with a snipped corner, or a squeeze bottle for neat presentation. Serve immediately or refrigerate until ready to serve.

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