Alouette Stuffed Peppadew Peppers Recipes

ALOUETTE® STUFFED PEPPADEW® PEPPERS

Steps:

• Drain Peppadew® peppers on drying rack or paper towels. Fill pastry bag with the Alouette® Pepper Medley and pipe into each Peppadew® peppers. Place on serving tray. Top with chopped parsley and serve.
• For delicious fried Peppadew® peppers, place the stuffed Peppadew® peppers in the freezer for 15 minutes to firm up. Set up a standard breading procedure using 3 shallow containers. Put flour in the first one, eggs and milk in the second, and bread crumbs in the third one. Beat the eggs and milk together. Dredge each of the stuffed Peppadew® peppers first in flour, then egg wash and then in bread crumbs. Transfer the breaded stuffed Peppadew® peppers to a sheet tray. Place in the freezer again for 15 minutes. Repeat the breading procedure a second time. Heat oil in a 12-inch skillet over medium-high heat or preheat deep fryer at 350 °F. Gently place the stuffed Peppadew® peppers in the deep fryer and fry until golden brown for about 2 minute With a slotted spoon remove the stuffed Peppadew® peppers from fryer and place on sheet tray lined with paper towels to blot. Serve warm.

STUFFED PEPPADEW PEPPERS

Steps:

• Place goat cheese in a zip top bag. Snip a small hole from the corner of the bag and pipe into peppers. Chill until ready to serve and garnish with chives.

STUFFED PEPPADEW® PEPPERS

Steps:

• Lay a slice of soppressata on a cutting board. Place a basil leaf in the center with the curved part of the leaf aligned with the curved part of the soppressata. Place a cube of blue cheese on top of the basil. Roll up the soppressata around the basil and cheese and stuff into a pepper. Repeat with the remaining ingredients.

STUFFED PEPPADEW® PEPPERS

Steps:

• Drain Peppadew® peppers on drying rack or paper towels. Fill pastry bag with the Alouette® Pepper Medley and pipe into each Peppadew® peppers. Place on serving tray. Top with chopped parsley and serve. For delicious fried Peppadew® peppers, place the stuffed Peppadew® peppers in the freezer for 15 minutes to firm up. Set up a standard breading procedure using 3 shallow containers. Put flour in the first one, eggs and milk in the second, and bread crumbs in the third one. Beat the eggs and milk together. Dredge each of the stuffed Peppadew® peppers first in flour, then egg wash and then in bread crumbs. Transfer the breaded stuffed Peppadew® peppers to a sheet tray. Place in the freezer again for 15 minutes. Repeat the breading procedure a second time. Heat oil in a 12-inch skillet over medium-high heat or preheat deep fryer at 350 °F. Gently place the stuffed Peppadew® peppers in the deep fryer and fry until golden brown for about 2 min. With a slotted spoon remove the stuffed Peppadew® peppers from fryer and place on sheet tray lined with paper towels to blot. Serve warm.

GARLIC AND HERB STUFFED MINI PEPPERS

Steps:

• Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray.
• Cut each sweet pepper in half lengthwise, leaving stems intact. Remove seeds and membranes. Place halved sweet peppers on pan, cut sides up.
• In small bowl, mix Boursin™ cheese, cream cheese and ground red pepper with spoon until well blended. Place cheese mixture in small resealable food-storage plastic bag. Cut 1/2 inch off 1 corner of bag. Pipe mixture evenly among pepper halves, about 2 teaspoons for each pepper.
• In another small bowl, mix bread crumbs, melted butter and pepper. Sprinkle each pepper half with about 1/2 teaspoon bread crumb mixture; gently press into cheese mixture.
• Bake 15 minutes. Remove from oven, and sprinkle about 1/2 teaspoon Parmesan cheese on each pepper. Return to oven; bake 5 to 8 minutes or until tops are brown and cheese is melted. Let stand 10 minutes before serving. Top with chives. Serve warm.