Baked Peppadews Stuffed Two Ways
All the ingredients for this recipe were purchased at Sahadi's.
- makes 8 stuffed peppers; it can be doubled or more -
Ingredients
8 Peppadew peppers, drained and lightly patted dry
4 ounces fresh chèvre, divided
1 black Cerignola olive, pit removed, chopped
1 tablespoon toasted pine nuts, chopped (measure before chopping)
1/2 teaspoon lemon juice
1 1/2 teaspoons chopped parsley
1 ounce Armenian string cheese with nigella seeds, chopped
1 teaspoon olive oil, divided
Salt and pepper, to taste
Procedure
1. Preheat oven to 350°F.
2. Divide chèvre in half, place each half in a separate bowl.
3. To the first bowl, add the olive, pine nuts, lemon juice, parsley, and salt and pepper to taste. Mix well.
4. To the second bowl, add the chopped string cheese, 1/2 teaspoon olive oil, and salt (go very easy here; the string cheese is quite salty) and pepper to taste. Mix well.
5. Fill four peppers with the first mixture, and the remaining with the second. A pastry bag would be useful here.
6. Place peppers in a small baking dish that will hold them more or less upright. Drizzle with remaining olive oil.
7. Bake for 8 minutes, until cheese looks melty but not liquid.
8. Let cool slightly before serving.
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3 Comments:
I have peppadews in the fridge, and I'd love to try this. Mine are pickled... do you think I could just serve them raw?
sarahlynn at 1:17PM on 09/11/08
@sarahlynn: I've never seen Peppadews other than pickled! You can certainly stuff them and eat them that way, although you will lose some of the creaminess that you get from baking the filling.
Barbara Hanson at 1:35PM on 09/11/08
@Barbara Hanson I recall buying them a few years ago fresh from Trader Joe's, but I haven't seen them that way in a couple of years. I'll definitely bake them. Your recipe looks delicious. Thanks for the response!
sarahlynn at 2:37PM on 09/11/08