Sweet and spicy peppadew peppers filled with creamy goat cheese and topped with golden breadcrumbs. An easy, flavorful bite that’s perfect for a tapas spread or a light snack.
One evening while searching for dinner, we stopped at Macaroni Grill and tried several tapas-style dishes. The goat cheese–filled peppadew peppers immediately stood out: sweet with a gentle finish of heat, creamy cheese, and a crunchy breadcrumb topping. I knew right away I wanted to recreate them at home for Sunday Supper, and they fit perfectly with our “Spicing it Up!” theme.
Peppadews (also called sweet piquante peppers) offer a mild, sweet heat—less intense than a jalapeño—making them ideal for stuffing. In this preparation, each pepper is filled with soft, tangy goat cheese, finished with panko breadcrumbs that toast quickly under the broiler, and then brightened with a drizzle of reduced balsamic. The result is a delightful balance of sweet, spicy, tangy, and creamy flavors in a single, bite-sized snack.
These are easy to put together and make a lovely addition to an appetizer platter. They also work well as a quick party snack or a simple starter for a dinner party. According to my partner, they’re his “new favorite thing”—and I agree.
Goat Cheese Stuffed Peppadew Peppers
Ingredients
- 16 peppadew peppers
- 4 ounces soft goat cheese
- 2 teaspoons panko bread crumbs
- 2 tablespoons balsamic vinegar
- olive oil spray
Instructions
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Preheat the broiler.
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Rinse the oil from the jarred peppadews and arrange them in a shallow baking dish. Fill each pepper with about 1/2 teaspoon of goat cheese, sprinkle with panko, and lightly spray with olive oil.
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Broil for 1–2 minutes, watching closely, until the breadcrumbs are toasted and golden.
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While the peppers broil, heat the balsamic vinegar in a small pan over high heat. Cook until reduced by about three-quarters, which should take roughly 2 minutes. Drizzle the reduction over the hot peppers and serve immediately.
Calories from Fat 126