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Recipe courtesy of Sandra Lee

Stuffed Peppadew Peppers

  • Level: Easy
  • Yield: 24 peppers
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 24 servings
    Calories
    42
    Total Fat
    2
    Saturated Fat
    1
    Carbohydrates
    5
    Dietary Fiber
    2
    Sugar
    3
    Protein
    2
    Cholesterol
    3
    Sodium
    36
  • Total: 15 min
  • Prep: 15 min
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Ingredients

6 ounces herbed soft goat cheese, room temperature

24 peppadew peppers (found in the grocery store near the olive jars)

1 bunch chives

Directions

  1. 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.
Show: Semi-Homemade Cooking
Episode: Seattle Picnic

Categories:

Appetizer Recipes for a Crowd Gluten Free Low Sodium

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14 Reviews
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Don B T.

I've been exploring different uses for the Peppadew peppers and all the hints here are good, I discovered a new way recently by mistake. While ZI was working on some of my ideas I noticed in the refrigerator that my wife had some 'butter creme frosting' left over from topping some carrot muffins. I piped some into my peppers and fell in love.  I will make the same creme again, but I will cut some of the powdered sugar so as not to be quite as sweet. They are so easy to make.

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