📝 About This Recipe
These vibrant, ruby-red Peppadew peppers offer a delightful balance of sweet heat and tangy vinegar brine, making them the perfect vessel for a creamy filling. By stuffing them with whipped, herbed goat cheese and finishing with a drizzle of artisanal honey, you create a sophisticated bite that hits every part of the palate. This dish is a staple of modern Mediterranean tapas, celebrated for its elegant presentation and the explosive contrast between the cool cheese and the spicy-sweet pepper.
🥗 Ingredients
The Peppers
- 24-28 pieces Mild Piquanté Peppers (Peppadews) (drained and patted dry)
The Creamy Filling
- 8 ounces Fresh Goat Cheese (Chèvre) (at room temperature for easy blending)
- 2 tablespoons Cream Cheese (softened; adds stability and silkiness)
- 1 tablespoon Heavy Cream (to adjust consistency)
- 2 tablespoons Fresh Chives (finely minced)
- 1 teaspoon Fresh Thyme (leaves stripped and minced)
- 1 teaspoon Lemon Zest (from about half a lemon)
- 1/4 teaspoon Garlic Powder (for a subtle savory undertone)
- 1/4 teaspoon Black Pepper (freshly cracked)
Garnish & Finishing
- 3 tablespoons Roasted Pistachios (shelled and roughly chopped)
- 2 tablespoons Wildflower Honey (for drizzling)
- 1 pinch Flaky Sea Salt (such as Maldon)
- 1 handful Fresh Microgreens (for a professional plating touch)
👨🍳 Instructions
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1
Remove the Peppadew peppers from their brine and place them on a plate lined with paper towels. Gently pat the outsides and insides dry to ensure the filling adheres properly.
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2
In a medium mixing bowl, combine the softened goat cheese and cream cheese. Use a rubber spatula or an electric hand mixer to whip them together until the mixture is light and completely smooth.
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3
Fold in the finely minced chives, fresh thyme, lemon zest, garlic powder, and cracked black pepper. Mix until the herbs are evenly distributed throughout the cheese.
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4
Add the heavy cream to the cheese mixture. Stir briskly; the filling should be firm enough to hold its shape but soft enough to be piped easily.
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5
Transfer the cheese mixture into a piping bag fitted with a medium-sized plain round tip. If you don't have a piping bag, a plastic sandwich bag with the corner snipped off works perfectly.
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6
Hold a Peppadew pepper in one hand and carefully insert the tip of the piping bag into the cavity. Squeeze gently until the pepper is full and the cheese slightly mounds over the top.
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7
Repeat the stuffing process for all remaining peppers, placing them upright on a serving platter or a clean parchment-lined tray.
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8
If the cheese has become too soft during handling, place the stuffed peppers in the refrigerator for 10-15 minutes to firm up.
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9
Just before serving, sprinkle the chopped roasted pistachios over the top of the exposed cheese for a necessary crunch.
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10
Drizzle the wildflower honey in a thin, decorative stream over the entire platter of peppers.
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11
Finish with a light sprinkle of flaky sea salt to enhance the sweetness of the honey and the tang of the cheese.
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12
Garnish the platter with fresh microgreens or extra sprigs of thyme for a beautiful, restaurant-quality presentation.
💡 Chef's Tips
Always ensure your goat cheese is at room temperature before mixing; cold cheese will result in a lumpy filling. If you cannot find Peppadew brand, look for 'Sweet Piquanté Peppers' in the olive bar section of your grocery store. For a spicy kick, swap the wildflower honey for 'Hot Honey' infused with chili peppers. To make ahead, stuff the peppers up to 24 hours in advance, but wait to add the nuts and honey until the moment of serving to prevent sogginess. Use a toothpick to gently open the mouth of the pepper if they have become flattened in the jar.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a dry Rosé to cut through the richness of the cheese. Serve alongside a charcuterie board featuring salty Prosciutto di Parma and Marcona almonds. These make an excellent topping for a simple arugula salad dressed with lemon and olive oil. Arrange on a slate board with dark chocolate shards for a unique sweet-and-savory appetizer course. Accompany with toasted baguette slices or sourdough crostini for added texture.