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 my greatest joys. 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.
What are Peppadew peppers?
Peppadew is the brand name for the Juanita piquante 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-size 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.
Mozzarella-Stuffed Peppadew Peppers
Makes 24 to 48- 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)
2. Finely chop fresh basil leaves or chives until you have about 2 tablespoons.
3. Stuff one 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.
Recipe Notes
- Make ahead: The peppers can be stuffed with mozzarella and refrigerated up to two days in advance. Make sure to reserve the mozzarella marinade for serving.
- Storage: Refrigerate leftovers in an airtight container for up to four 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.
