Baked Peppadews Stuffed Two Ways

Baked Peppadews Stuffed Two Ways

About This Recipe


  • 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


  1. 1

    Preheat oven to 350°F.

  2. 2

    Divide chèvre in half, place each half in a separate bowl.

  3. 3

    To the first bowl, add the olive, pine nuts, lemon juice, parsley, and salt and pepper to taste. Mix well.

  4. 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. 5

    Fill four peppers with the first mixture, and the remaining with the second. A pastry bag would be useful here.

  6. 6

    Place peppers in a small baking dish that will hold them more or less upright. Drizzle with remaining olive oil.

  7. 7

    Bake for 8 minutes, until cheese looks melty but not liquid.

  8. 8

    Let cool slightly before serving.


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