Stuffed Peppadews Recipes

STUFFED PEPPADEW® PEPPERS

Stuffed Peppadew® Peppers image

Provided by Jeff Mauro, host of Sandwich King

Time 15m

Yield 24 peppers

Number Of Ingredients 4

Ingredients

12 sandwich-size slices soppressata, sliced in half
24 small fresh basil leaves or 12 large leaves, sliced in half from tip to stem
1/3 pound blue cheese or gorgonzola, cut into 24 small cubes
24 sweet piquante peppers, such as Peppadews®

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 CHERRY PEPPERS

Stuffed cherry peppers image

These low-fat, gluten-free canapés can be put together in just 10 minutes - perfect as a last-minute party nibble

Provided by Jennifer Joyce

Categories Buffet, Canapes

Time 10m

Yield Makes 20

Number Of Ingredients 4

Ingredients

3 grilled artichokes , from a jar
handful of rocket
2 tbsp crumbled feta
20 drained pickled cherry peppers

Steps:

Finely chop the artichokes and a handful of rocket. Mix together with the crumbled feta. Spoon the mixture into the pickled cherry peppers and serve.

Nutrition Facts : Calories 31 calories, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

GOAT CHEESE-STUFFED PEPPADEWS

Goat Cheese-Stuffed Peppadews image

Provided by Robin Schempp

Categories Cheese Pepper No-Cook Thanksgiving Low Cal Goat Cheese Healthy Green Onion/Scallion Self

Yield Makes 8 servings

Number Of Ingredients 5

Ingredients

1 jar (14 ounces) Peppadew Mild Whole Sweet Piquante Peppers or Italian cherry peppers, pickled or brined (found in pickle aisle)
4 ounces goat cheese
1/3 cup fromage blanc or quark cheese, drained in a strainer for at least 1 hour
2 tablespoons finely chopped scallions
1/4 cup finely chopped fresh parsley, divided

Steps:

Drain Peppadews upside down on a rack. If necessary, and taking care not to slice peppers open, pare bottoms so they sit flat. In a food processor, blend cheeses, scallions and 2 tablespoons parsley. In a bowl, season cheese mixture with salt and black pepper. Fill a pastry bag (or resealable bag with a corner snipped) with cheese mixture; chill 1 hour. Pipe cheese evenly into each pepper. Sprinkle tops with remaining 2 tablespoons parsley. DO AHEAD: You can prep the cheese filling 24 hours in advance and store it in the bag in the fridge; remove it 1/2 hour before needed. Stuffed peppers can be refrigerated for up to 2 hours.

ALOUETTE® STUFFED PEPPADEW® PEPPERS

Alouette® Stuffed Peppadew® Peppers image

Our newest flavor of Alouette Spreadable is Sweet & Spicy Pepper Medley! Stuffed Peppadews are perfect to serve during the holiday.

Provided by Corrinne J

Categories < 30 Mins

Time 25m

Yield 25 peppers, 10 serving(s)

Number Of Ingredients 8

Ingredients

1 (14 ounce) jar of mild whole sweet peppadew piquante bell peppers
1 (6 1/2 ounce) package alouette pepper medley soft spreadable cheese
1 tablespoon chopped parsley
1 cup all-purpose flour
2 ea. eggs
2 tablespoons milk
2 cups panko breadcrumbs or 2 cups breadcrumbs
1 quart vegetable oil

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.

Nutrition Facts : Calories 987.8, Fat 94.2, SaturatedFat 14.8, Cholesterol 54.5, Sodium 353.3, Carbohydrate 28.8, Fiber 2, Sugar 2.5, Protein 9.5

STUFFED PEPPADEW® PEPPERS

STUFFED PEPPADEW® PEPPERS image

Categories Cheese Appetizer Quick & Easy

Yield 25 stuffed peppers

Number Of Ingredients 9

Ingredients

1 jar (14 oz) Mild Whole Sweet Peppadew® Piquante Peppers
1 pkg (6.5oz). Alouette® Pepper Medley Soft Spreadable Cheese
1 tbsp. chopped parsley
For fried Peppadew® peppers:
1 cup all purpose flour
2 ea. eggs
2 tbsp. milk
2 cups Panko or bread crumbs
1 qt. vegetable oil

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.

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