At the grocery store the other day, these orange peppadew peppers caught my eye:
Is it just me, or are these kinda burnt orange? They might not scream “hook ’em” to you, but to me, they look like perfect Longhorn party food. Stuffed peppadew peppers are a familiar item on tapas menus, and they’re quick and easy to assemble. I used a homemade boursin cheese made with goat cheese and cream cheese (which is also great with crackers), but there are loads of ideas for other stuffings out there.
Not a Longhorn fan? Topped with a pepper stem, they make cute little pumpkins, too!
Peter, Peter, peppadew eater!
|PEPPADEW PEPPERS STUFFED WITH HERBED GOAT CHEESE|| |
- 2 dozen pickled peppadew peppers, rinsed and patted dry
- 4 ounces creamy goat cheese (Vermont Creamery makes a nice one)
- 4 ounces whipped cream cheese
- 2 teaspoons dried parsley
- 2 teaspoons dried chives
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt
- ¼ teaspoon white pepper
- In a small bowl, mix together goat cheese, whipped cream cheese, parsley, chives, garlic powder, salt, and white pepper. Pipe or spoon herbed cheese into peppers (pipe for a neater presentation). For pumpkins, top with a stem cut from a small fresh pepper. Best if prepared shortly before serving.