Go Back
goat cheese stuffed peppadews
Print Recipe
No ratings yet

Goat Cheese Stuffed Peppadews

A sweet, savory, and spicy make-ahead appetizer that is always a hit.
Recipe from basilandbubbly.com


  • medium to large sized freezer bag or piping bag


  • ½ lb peppadew peppers drained, making sure to drain any liquid from inside the peppers as well
  • 6 ounces fresh goat cheese
  • fresh cracked black pepper to taste


  • Place the goat cheese in the piping bag. Allow it to sit out for at least an hour to take some of the chill off, which will make it much easier to handle.
    FULL DISCLOSURE: the USDA recommends discarding fresh cheeses like goat cheese after two hours. I left mine out for three hours, my entire family ate these, and we lived to see another day. But know the government feels there is risk. Cheese risk.
  • Cut the corner of the piping bag off, making a hole just big enough to fit inside the average size of your peppadews.
    Holding the peppadew with one hand and the goat cheese bag with another, place the cut opening of the bag into the peppadew, and squeeze the back to push the goat cheese into the pepper.
    Repeat for all peppers.
  • Once all peppers are stuffed, sprinkle freshly cracked pepper on top and either serve, or store in the fridge for up to five days.