Stuffed Piquante Peppers


These stuffed piquante peppers are not only incredibly tasty, they look super cute too! Baked in little muffin cups and then garnished with a pretty parsley sprig, they make the perfect party kibosh. This recipe makes enough for 6 smaller portions, or 3+ big helpings. Often imitated, but never duplicated, our mouth-watering stuffed piquante peppers are the best around. Immensely popular with those who try them.

The Ultimate Dinner Party Appetizer: Mozzarella-Stuffed Peppadew Peppers

Patty is a freelance recipe developer who worked as Alton Brown’s Research Coordinator & Podcast Producer and in the Oxmoor House test kitchen. She loves maple syrup, coffee and board games. Patty lives in Atlanta with her husband and two children.

mozzarella stuffed peppadews on plate

If I had to rank my favorite parts of being an adult, hosting friends for dinner is at the very top. Relaxing around the table with full plates and a glass of wine is one of the greatest joys I’ve missed during this time. As we tentatively begin to gather again, I’ve been brainstorming ideas for fast-yet-fancy foods that won’t tie me up in the kitchen, but will impress my guests. And these three-ingredient cheese-stuffed Peppadews do exactly that.

mozzarella stuffed peppadews on plate

What Are Peppadew Peppers?

Peppadew is the brand name for the Juanita piquanté peppers grown in South Africa. The small, shiny red peppers are crisp, sweet, and mildly spicy. Peppadew peppers are the perfect vessel for easy appetizers because they are sold stemmed and seeded, which means they’re ready for stuffing.

Where Can You Buy Peppadew Peppers?

There are several bite-sized pickled peppers on the market, but not all of them have the sweet-tangy Peppadew bite. Look for them at the self-serve olive bar or the pickle aisle at select grocery stores. You can order them online by the jar or, if you want to go all in, by the case.

If you can’t find Peppadews, you can use any sweet jarred cherry peppers instead. They have a sweeter flavor and tougher skin, and you’ll need to seed them yourself.

Product Image: OXO Good Grips Prep Cutting Board

How to Make Mozzarella-Stuffed Peppadews

You can stuff your Peppadews with whatever you like, but here we’re filling them with marinated fresh mozzarella. You can use bite-sized rounds of fresh mozzarella (often labeled ciliegine) packed in brine, but I prefer using mozzarella packed in herbed oil, which will give you big flavor with minimal effort. Most mini mozzarella balls are a perfect fit for the peppers, but if the opening is too small, slice the cheese in half.

These bite-sized apps are an easy make-ahead option, too. Simply stuff and refrigerate until party time, then slide the cheesy peppers under the broiler until browned and blistered. Add variety to the platter by stuffing Peppadews with creamy goat cheese or herby Boursin cheese, then top with chopped fresh herbs, a shower of cracked black pepper, flaky sea salt, or really good olive oil.

Mozzarella-Stuffed Peppadew Peppers Recipe

Mozzarella-Stuffed Peppadew Peppers Recipe

A 3-ingredient fast and fancy appetizer with colorful peppers and milky mozzarella cheese.

YIELDMakes 24 to 48

PREP TIME10 minutes

COOK TIME2 minutes to 3 minutesShow Nutrition


  • 2 tablespoons chopped fresh basil leaves or chives
  • 24 marinated baby fresh mozzarella balls or ciliegine (about 12 ounces)
  • 24 to 48 jarred Peppadew peppers (6 to 12 ounces)


  1. Arrange a rack about 4 inches from the broiler element and heat the broiler to high.
  2. Finely chop fresh basil leaves or chives until you have about 2 tablespoons.
  3. Stuff 1 marinated baby fresh mozzarella ball (reserve the marinade) into each Peppadew pepper. If the opening of the Peppadew is small, cut the mozzarella in half and stuff with half of the mozzarella, rounded side facing out. Arrange the stuffed peppers on a rimmed baking sheet.
  4. Broil until the peppers begin to blister and the mozzarella is hot but not melting out of the peppers, 2 to 3 minutes.
  5. Transfer the mozzarella-stuffed peppers to a serving platter. Drizzle with the reserved mozzarella marinade and garnish with the herbs.


Make ahead: The peppers can be stuffed with mozzarella and refrigerated up to 2 days in advance. Make sure to reserve the mozzarella marinade for serving.

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Ingredient/Equipment Variation: Sweet cherry peppers, found on the pickle aisle, may be substituted for the Peppadew peppers. They have a sweeter flavor, but vary in size and have a slightly tougher skin. To prepare sweet cherry peppers, slice the stem end off. Remove the seeds with a small spoon and discard the seeds. Continue with the recipe as instructed above, stuffing the peppers, and broiling.

Cream Cheese Stuffed Peppers

This recipe is a show stopper for your party, whatever the occasion.

TOTAL TIME:10 minutes


This recipe for garlic and herb Cream Cheese Stuffed Peppers makes a flavorful starter perfect as an antipasti platter or any party spread.

Prepared and ready to serve in under 30 minutes it’s a no brainer appetizer for your guests!

This is such a delicious, simple recipe that’s a real crowd-pleaser.  It’s perfect to make ahead so you have more time to spend with your guests.

I love a pepper recipe if you do, why not try my Italian Stuffed Peppers, they’re not small and bitesize, but they are delicious!

I’ve seen these peppers stuffed with anything from goats cheese to feta, but I like cream cheese best, and the addition of garlic and herb is a really lovely combination, and the best part is they are super simple to make.

Why This Recipe Works

  • Using peppadew peppers makes this an easy option for stunning dinner party appetizers.
  • Mixing cream cheese with garlic and herbs is so simple but super tasty.
  • This simple recipe can be adapted to any taste by adding different herbs and spices!

How To Make Cream Cheese Stuffed Peppers

  1. Mix the cream cheese, garlic and herbs.
  2. Put the cream cheese mixture in a piping bag.
  3. Pipe the mixture into the peppers.
  4. Serve and enjoy!

Step By Step Instructions

Mix the cream cheese, garlic and herbs and spoon into a piping bag.

Fill each pepper with the mixture

Serve and enjoy!

It’s that simple!

A platter with the stuffed peppers and a jar of peppers in the background.

Erren’s Top Tips

  • Experiment with herbs and spices, you can add paprika, chopped chives, anything you fancy.
  • If you don’t have a piping bag you can roll up some baking parchment into a cone to pipe the cream cheese.

Make Ahead And Freezing Instructions ❄

  • Make Ahead: These stuffed peppers can easily be made ahead and kept in the fridge overnight. Just bring them out and serve!
  • In The Fridge: Once prepared they can be stored in the fridge for up to three days.
  • In the Freezer: I do not recommend storing these stuffed peppers in the freezer.

Cream Cheese & Ricotta Stuffed Piquante Peppers

These cream cheese and ricotta stuffed piquante peppers will become the star of any antipasti spread.

This Cream Cheese & Ricotta Stuffed Piquante Peppers recipe makes a delicious dish that is perfect for antipasti or ‘Hors d’oeuvres’.

Great for a picnic basket treat.  It’s a deliciously simple recipe and a real crowd-pleaser.

If you’ve never heard of a Piquante pepper, now is the time to try them! These little peppers are a wonderful, sweet and spicy petite pepper that is available in many varieties from mild (my favorite) to hot which I bought once and it was too hot for me, but if you like hot and spicy – go for it.

Why This Recipe Works

  • This simple recipe is so quick you can whip it up at a moment’s notice.
  • The combination of cream cheese and ricotta cheese gives a luscious silky filling that can’t be beat.
  • Simple seasoning makes this flavorful but not overpowering bitesize treat.

How To Make Cream Cheese & Ricotta Stuffed Piquante Peppers

  1. Combine the cream cheeses in a bowl.
  2. Add oil from the jarred peppers and season.
  3. Stuff the peppers and sprinkle with fresh chopped basil.
  4. Serve & enjoy!
Stuffed Piquante Peppers with bread sticks and olives in the background

I’ve seen them in the supermarket pre-stuffed, but after sitting in the jar of oil, they really lacked taste and the creaminess they need to cut the heat and make them more enjoyable

Making them is so easy. Just mix up the filling and either pipe or spoon in the mixture.

Stuffed Peppadew Peppers with Goat Cheese and Marcona Almonds

Super simple and incredible flavorful, these one-bite stuffed pepper appetizers are very addictive. If you can’t find the Spanish marcona almonds in your supermarket or specialty food store, simply roast raw, skinned almonds with a little olive oil and coarse salt until golden. Find Peppadews at the olive bar of well-stocked markets, or in the grocery aisle next to the jarred olives. Serve with glasses of dry rosé or Barcelona-style gin and tonics.

Make-ahead note: Prepare these up to 4 hours in advance, sprinkling with oregano, black pepper, and drizzling with oil at the last minute.

  • Yields: 6 to 8 servings
  • Difficulty: Easy
  • Total: 15 mins
  • Active: 15 mins

Ingredients (6)

  • 4 ounces chèvre (fresh goat cheese), at room temperature
  • 15 to 20 Peppadew peppers, halved
  • 1/2 cups marcona almonds
  • 1 tablespoon fresh oregano leaves
  • 3 tablespoons extra-virgin olive oil, for drizzling
  • Freshly ground black pepper


  1. Arrange the peppers on a serving platter. Using a spoon or a zipper-top plastic bag with the corner clipped, fill the peppers with goat cheese.
  2. Set an almond into each pepper sprinkling the rest on the plate. Before serving, sprinkle with oregano leaves and black pepper, and drizzle with olive oil.

Goat Cheese Stuffed Peppadew Peppers Recipe

A recipe that’s got all the right stuff

Goat Cheese Stuffed Peppadew Peppers

Goat cheese may not be the first cheese you think of when adding it to your dishes, but one worth adding to your diet. It is full of benefits, including providing you with major nutrients such as calcium, magnesium, potassium, zinc, copper, and iron. It’s also full of healthy fats. These medium-chain fatty acids can improve the feeling of fullness, eventually leading to weight loss.

This moist and creamy alternative to cow milk cheese and perfect for an abundance of dishes. Served warm or refrigerated, its versatility shines. Have we convinced you yet? Take a look at this stuffed pepper recipe that makes the goat cheese shine. Whether it’s a snack for one or a shareable special, you’ll enjoy munching on a few.


  • 6 ounces whole sweet mild piquanté peppers
  • 4 ounces of Vermont Creamery Goat Cheese
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup chopped basil
  • Grilled bread or crackers


  1. Stir spreadable goat cheese. Spoon into a piping bag with a small round tip or into a sandwich bag, cutting a small hole in corner of the bag.
  2. Drain the piquanté peppers, but don’t rinse.
  3. Pipe spreadable goat cheese into each pepper. Place in a single-layer serving plate or container.
  4. Drizzle olive oil on top; sprinkle with chopped basil. Serve with grilled bread or crackers.

Goat Cheese Stuffed Peppadew Peppers

Goat cheese stuffed peppadew peppers make a perfect appetizer for your next get together.  They are spicy and sweet in the same bite and the soft goat cheese balances them out with its earthy, mild flavor!  These sweet peppers are a great holiday appetizer!

A plate with peppadew peppers stuffed with goat cheese.


This delicious appetizer has been a party favorite of mine for years!  It’s an easy appetizer that can be made ahead and popped in the oven right when your guests arrive.  The best part is the slightly sweet and spicy pepper combined with the mild goat cheese is the perfect bite size to snack on at a party. 


  • peppadews– a sweet and spicy type of red pepper that is called the Juanita or sweet piquante peppers. This pepper originates in South Africa.  Peppadew is the brand name for the pickled pepper. 
  • goat cheese– I love plain goat cheese in this recipe, you could use an herbed goat cheese or cream cheese if you prefer.  It is easier to stuff the peppers if the cheese is room temperature.
  • balsamic glaze– is a reduction of balsamic vinegar.  It is thicker and less runny than vinegar.  You can by balsamic glaze or make your own balsamic reduction.
Ingredients for goat cheese stuffed peppadews.


First rinse the peppadews and remove any seeds. Using a paper towel, pat the peppers dry. Line the peppers on a baking tray.

Add goat cheese to a piping bag or a sandwich bag.  Squeeze it a little to get the cheese pliable enough to squeeze through the bag. If using a sandwich bag cut a small hole in the corner of the bag. Squeeze the cheese into the hole of the peppadew, filling it just a bit above the surface. If making ahead cover with plastic wrap and refrigerate after this step.

Next, sprinkle the top of the pepper with panko bread crumbs. Once all of the peppers are stuffed and sprinkled with panko they are ready for the broiler.

Rinsing and then stuffing the peppadews with goat cheese.


If you have never used the broiler feature on your oven, this is a nifty little feature.   It’s perfect for browning because the element heats up to about 525 degrees on most ovens.  Check where your broiler element is placed.  It can be on the top inside of your oven or have a separate compartment.  If its the top inside element like mine, I simply move the rack to the top position of the oven and slide in the baking sheet.  

Also, it is important not to use glass or Pyrex dish ware under a broiler because it can shatter.  Non-stick coated pans should not be used for high temps either because it will release toxic fumes. Keep a close eye because food can go from nicely brown to burnt in a few seconds! Remember, this is just to melt the cheese, toast the crumbs and give a nice little char to the peppadews.

A close up of goat cheese stuffed peppadews.


The final step is to carefully move the stuffed peppadews to a serving platter and drizzle with the balsamic glaze.  That’s it!  So easy, yet so elegant.  This is definitely a step up from just a cheese tray or queso, although I do love those too!  Serve these at your next dinner party and I promise they will be a huge hit!

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