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goat cheese stuffed peppadew peppers

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Goat Cheese Stuffed Peppadew Peppers

Goat Cheese Stuffed Peppadew Peppers

My oldest daughter is holding this lovely tray of Goat Cheese Stuffed Peppadew Peppers.

It had been a year since her brain tumor surgery and she was working hard to get back on her feet and back to college. I think that’s why I love this photo so much. She was beginning to feel better and she was quite determined that day to help me shoot my food photos.

I love that about my kids. They are strong, brave and determined young women who have a heart for helping others. Although when it comes to helping mom in the kitchen… not so much. 😉

I’ve been planning my Thanksgiving menu and these delicious little nibbles will be on the appetizer table. Goat Cheese Stuffed Peppadew Peppers are simple to make, a little spicy, a little sweet and the creamy goat cheese brings all the unique flavors together. Honestly I could eat my weight in these peppers. 

If goat cheese isn’t your preference, these are just as tasty with feta cheese combined with mascarpone cheese or garlic and herbs laced cream cheese. On occasion I’ve even added a little bleu cheese to mascarpone and piped it into these little red beauties.

Top them with chopped toasted nuts, a Marcona almond or a pistachio for a little festive flair. Goat Cheese Stuffed Peppadew Peppers make such a bright and cheerful presentation and pair deliciously with cocktails. I’ve also been known to make them my dinner.

Wishing you all a warm, joyous and delicious Thanksgiving holiday. May your hearts and home be full of love and laughter!


Goat Cheese Stuffed Peppadew Peppers

Serving Size: 3 peppers per person


  • 2-3 jars of Peppadew peppers (I allow three peppers per person)
  • 4 ounces goat cheese (try to find a nice cream goat cheese that will be easy to pipe into the peppers)
  • 2 ounces mascarpone cheese or cream cheese (optional)
  • Chopped toasted nuts or Marcona almonds for garnish (optional)


  • Mix together the goat cheese and mascarpone (if using). The mascarpone or cream cheese will make the goat cheese easier to pipe into the peppers. Although, I've found a brand of creamy goat cheese that works well on it's own.
  • Place the peppers on a tray. Fill a pastry bag with the cheese and pipe the cheese into each pepper. Garnish if desired and serve. You can make these a few hours in advance and leave them in the fridge before serving. Just remove them from the fridge at least 30 minutes prior to serving. I think the peppers and cheese taste best at room temperature.
  • Notes

    This recipe was first published in Home by Design Magazine 2014.

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