Thursday, 1 November 2012

Dill and Feta stuffed Peppadew Peppers


Have you ever tried a peppadew pepper? These are small pickled peppers that come from South Africa and they are sweet with just the tiniest hint of heat. I love the label on the jar HOT whole sweet peppers??? are they hot or are they sweet? they are both but, you have to try them!

They are so good.

The first time I tried these I was in San Diego visiting friends and we went to the Whole Foods Market to get a few prepared items for an anti-pasti plate and we bought these peppers. They were so addictive and I was not be able to stop at just one. They are normally stuffed with cream cheese and goat cheese or feta. I have used a goat feta and cream cheese along with some fresh dill and spring onions.

You will need:

  • 1 bottle of peppadew peppers - I just found them at the grocery store.
  • 4 oz goat cheese feta
  • 1-2 tbsp cream cheese
  • 2 spring onions/scallions chopped very fine
  • 1 tbsp fresh dill - chopped fine
  • 1 tsp lemon zest (you don't need too much just a hint)
  • 1 tsp fresh lemon juice (just a squeeze!)

Step 1: drain the feta and place it with the cream cheese in a small bowl. Crumble the feta and mix with the cream cheese. You just need enough cream cheese to make the mixture hold together and not crumbly.

Step 2: chop the spring onions and dill and add to the cheese along with the zest and juice of the lemon.

Step 3: Take the cheese and place in a small bag. Cut the end off one corner to use like a piping bag. The peppers are small and it makes them easier to stuff but, you can always use a spoon if you prefer. 

Step 4: drain the brine from either the jar or I just remove the peppers and make sure they are empty before filling with cheese. I used almost the whole jar so leaving the liquid in the jar made it easier to put the remainder back in the fridge. Pipe in the cheese and serve on an anti-pasti platter or just on their own with a nice cocktail or these are perfect for a party.

No comments:

Post a Comment