Peppadew Peppers stuffed with Goat Cheese


I have been cooking a LOT lately but I have a hard time remembering to take photos. I must get better. One of these days I will have a beautiful blog… But these little appetizers are so good I had to post the photos I did have. We had something similar at the Silly Goose a few weeks back and I tried to make my own version. These are spicy and sweet!


  • 4 oz cream cheese, softened
  • 4 oz plain goat cheese (I added some herbs from my garden)
  • 25 marinated Peppadew peppers – Try to get ones with flat bottoms to make it easier to fill.
  • 1/4 to 1/3 cup grated parmesan cheese
  • 2-4 tbs balsamic glaze ( you can also use balsamic vinegar – it just won’t be as sweet.



  • Preheat oven to 350*.
  • Mix the softened cheeses and herbs together until the everything is combined.
  • Scoop mixture into a strong freezer style zip bag and cut off one tiny bit off the end.
  • Drain extra juice off of the peppers and check for any stray seeds.
  • Fill each pepper to the top, but not overflowing. Arrange the peppers, open end up, in a oven safe casserole dish or platter. Top with grated or shredded parmesan.
  • Bake for 8-12 minutes or until parmesan has melted and begins to brown.
  • Remove from oven and drizzle with balsamic glaze.
  • Serve warm

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