Stuffed Peppadew Peppers

[The Peppadew Pop Remix]

Sweet and mildly spicy South African peppadew peppers stuffed with herbed goat cheese and wrapped in crispy prosciutto. These bite-sized appetizers deliver an irresistible combination of tangy, creamy, and salty flavors that will disappear from any party platter.

remixology.com/recipe/stuffed-peppadew-peppers/

Makes

24 stuffed peppers

Total Time

25 min (15 min prep)

Ingredients

Main Ingredients:
24 peppadew peppers, drained and patted dry
8 oz (225g) grass-fed goat cheese, softened
12 thin slices prosciutto di Parma, halved lengthwise
2 tbsp (8g) fresh chives, finely chopped
1 tbsp (4g) fresh thyme leaves
1 clove garlic, minced
1/4 tsp (1g) freshly ground black pepper
2 tbsp (30ml) extra virgin olive oil

Steps

Prep:

Preheat oven to 425°F (220°C). Line baking sheet with parchment paper. Drain peppadew peppers and pat completely dry with paper towels.

Mix:

In medium bowl, combine softened goat cheese, chives, thyme, minced garlic, and black pepper. Mix until smooth and well combined.

Stuff:

Using small spoon or piping bag, carefully stuff each pepper with herbed goat cheese mixture, filling completely but not overpacking.

Wrap:

Wrap each stuffed pepper with half slice of prosciutto, covering most of the pepper while leaving openings at top and bottom. Secure with toothpick if needed.

Arrange:

Place wrapped peppers on prepared baking sheet, seam-side down. Brush lightly with olive oil for extra crispiness and golden color.

Bake:

Bake 8-10 minutes until prosciutto is crispy and golden brown, and cheese is heated through. Watch carefully to prevent overcooking.

Serve:

Let cool 2-3 minutes before serving. Remove toothpicks if used and arrange on serving platter. Best served warm but also delicious at room temperature.

Make it Good For The Gut (Optional)

Use cultured goat cheese or add 1 tablespoon kefir cheese to the mixture for probiotic benefits. Include 1 teaspoon prebiotic fiber powder in the cheese filling for gut health support. Add 1 tablespoon fermented garlic paste instead of fresh garlic for additional probiotics and deeper flavor. The peppadew peppers are naturally fermented, providing beneficial bacteria. Serve alongside fermented olives or pickled vegetables to create a probiotic-rich appetizer spread that supports digestive health.

Remix Options

Cheese Variations: Replace goat cheese with cream cheese, ricotta, or mascarpone for milder flavors, or use aged manchego for sharper taste. Meat Alternatives: Wrap with pancetta, serrano ham, or turkey bacon for different flavor profiles and dietary needs. Herb Blends: Try fresh basil and oregano, rosemary and sage, or cilantro and lime zest for Mediterranean or Mexican twists. Stuffing Additions: Mix in sun-dried tomatoes, toasted pine nuts, or chopped olives for extra texture and flavor complexity. Vegetarian Version: Skip the prosciutto and roll in toasted breadcrumbs or crushed nuts for crunch without meat. Spicy Kick: Add 1/4 teaspoon red pepper flakes or minced jalapeño to cheese mixture for extra heat. Make-Ahead Option: Stuff peppers up to 24 hours ahead, wrap with prosciutto just before baking to prevent soggy meat.

Good To Know

Peppadew Selection: Look for whole peppadew peppers rather than sliced – they hold stuffing better and create perfect bite-sized appetizers. Drainage is Key: Pat peppers completely dry with paper towels to prevent watery filling and ensure prosciutto crisps properly during baking. Cheese Consistency: Bring goat cheese to room temperature for easier mixing and smoother piping – cold cheese is difficult to work with and may tear peppers. Prosciutto Handling: Use thin slices and wrap snugly but not too tight – meat will shrink slightly during cooking and may split if overwrapped. Temperature Control: High heat (425°F/220°C) is essential for crispy prosciutto – lower temperatures result in chewy, unappetizing meat. Serving Temperature: Best served warm but also delicious at room temperature – perfect for party platters that sit out during entertaining. Storage Tips: Store leftovers covered in refrigerator up to 3 days, reheat briefly in 350°F (175°C) oven to restore prosciutto crispness.