The other day my husband and I used up a gift card to the Macaroni Grill. We ordered the Goat Cheese Stuffed Peppadew Peppers. They were absolutely divine! The goat cheese wasn’t too strong and the peppers were sweet and soft. I decided to make my own version of this fancy appetizer.
Ingredients:
- 1 jar of peppadew peppers (or you can find them with the fresh olives at an antipasti bar in a grocery store)
- 8 oz. soft herb goat cheese
- 1/4 C. whipping cream or half and half
- salt and pepper to taste
- 1 C. balsamic Vinegar
- Panko bread crumbs
Directions:
1. Place the peppers on a lined or greased baking sheet. Hole facing up.
2. Pour the balsamic vinegar into a small saucepan. Bring to boil and continue to boil for about 5 minutes, until the vinegar reduces by half. It should thicken up into a sauce. Remove from heat and let it cool.
3. Mix together the cream and goat cheese in a bowl. If the goat cheese doesn’t already have herbs mixed in, feel free to add in some of your own fresh herbs. Add salt and pepper to taste. Mix until smooth, but thick.
4. Put the cheese mixture into a Ziploc baggie and snip of one of the corners. Using the baggie, pip the cheese into the hole in the pepper. Sprinkle some panko on top of the goat cheese stuffed pepper.
5. Place the stuffed peppers in the oven on broil for about 4 minutes. Watch very closely. They cook quickly and go from perfect to burnt very quickly.
6. Place the peppers on the serving plate and lightly drizzle with the balsamic vinegar reduction.
Recipe adapted from Peppadew Fresh
Amy, you cook with things I have never even heard of before and they look amazing! Are the peppers in a jar or are they fresh??
These look GOOD. I wish I had an excuse to make them.
How many does this recipe make?
Sara, I think the recipe will make between 8 and 12 pepper, depending on how big the peppers are and how full you stuff them. Enjoy!