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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.

    Recipe Management Powered by Zip Recipes Plugin


    Chicken Karista's Kitchen Kid Friendly

    Sweet Pepper Chicken

    Sweet Pepper Chicken

    As I’m desperately trying to write this post, Suzie Q (my youngest gal) decides to catch up on her shows.  It’s Saturday morning and I don’t have the heart to tell her to move the party downstairs to the less than fabulous television.

    Sweet Pepper Chicken

    This is what I get for parking myself, and my office, in the dining room.  It seemed like a good idea at the time.  It has the most wonderful views of the mountains and it’s the most peaceful room in the house.

    Until now.  I have no door, so I’m resorting to noise reduction headphones and Josh Bell’s Vivaldi.

    Sweet Pepper Chicken

    I think this morning however I’m more in need of some Miranda Lambert and the Pistol Annies.  But I can’t write when Miranda’s singing.

    She makes me want to grab my spatula and hold a concert in my kitchen.  Not conducive to writing a food post.  So back to Vivaldi I go.

    Peppadews from Divinia

    Now that the television canceling music is in place, I can truly tell you I totally winged this recipe.  This dish was born out of my intense passion for peppadew peppers.  My compelling need to eat a few peppadews with my dinner.  Sounds crazy I know.

    But sometimes I get fixated on a food and that’s that.  Nothing can be done.  Like the time I fell in love with Valbreso Sheep’s Milk Feta (actually, it’s in this recipe too).  I used Valbreso feta in everything I could think of.  I’d even sneak little bites straight out of the frig!  It’s my affliction.  I did the same two summers ago with fresh peaches from Eastern Washington.  I posted peach recipes for a month. 🙂

    If you favor goats cheese crumbles over the feta, I say go for it! It’ll be just as tasty.  Enjoy this little dish while we wait for the spring produce to arrive 🙂

    Sweet Pepper Chicken

    Serves 4


    4 – 6 chicken cutlets (these are thin cut boneless, skinless chicken breasts)

    2 tablespoons of your favorite oil (I like coconut, grapeseed and olive)

    1/2 cup sliced peppadew peppers found either in the mixed olive section near the deli or jarred in the pepper aisle… or cherry peppers (seeded)

    1 leek, chopped (white part only)

    1/2 cup feta cheese (I love Valbreso brand sheep’s milk feta; or goat cheese crumbles are delish as well)

    2 cloves garlic, finely chopped

    1 tablespoon chopped fresh oregano and/or Italian parsley

    2 tablespoons butter

    1/2 cup white wine

    Salt and Pepper to taste


    In a large skillet heat a little oil over medium high heat and pan sear the chicken cutlets on both sides until they are cooked through.  Cutlets should be “thin cut” and easily cooked stove top.  If you have a thicker cut of chicken breast, brown the chicken on both sides and then pop them in a 350F pre-heated oven to finish cooking.  Thicker boneless skinless chicken breasts shouldn’t take longer than 15-20 minutes cook time in the oven.

    Once the chicken is done transfer to a platter and keep warm.  In a smaller skillet over medium heat, add the butter and saute the leeks until nicely wilted.  Add the garlic and fresh herbs and saute for about one minute longer.

    Then add the white wine and let the wine simmer and reduce by half.

    Take the leeks off the heat and fold in the sliced peppers.  Season with salt and pepper to taste.

    Ladle the leeks and peppers over the chicken and sprinkle with the crumbled feta.  Serve immediately.

    Because this dish is so flavorful I serve it with roasted or steamed asparagus and a lovely saffron infused rice.