Cream Cheese Stuffed Piquante Peppers

Cream cheese stuffed piquante peppers are a delicious, bite-sized appetizer that balances the sweet and tangy flavor of piquante peppers with a rich and creamy filling. These stuffed peppers are easy to make, visually appealing, and perfect for parties, charcuterie boards, or a simple snack.

Why You’ll Love This Recipe

• Quick and Easy – Only a few ingredients and minimal prep time.
• Perfect Balance of Flavors – Sweet, tangy, and creamy all in one bite.
• Great for Entertaining – A crowd-pleasing appetizer that pairs well with wine and cocktails.
• Customizable Filling – Easily adapt the recipe with different cheeses and herbs.
• No Cooking Required – A no-bake recipe that’s ready in minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Piquante peppers (such as Peppadew peppers)
• Cream cheese
• Garlic powder
• Fresh parsley or chives
• Salt and pepper
• Honey (optional, for a hint of sweetness)
• Crushed nuts (optional, for texture)

Directions

1. Prepare the Peppers: Drain and rinse the piquante peppers. Pat them dry with a paper towel.
2. Make the Filling: In a bowl, mix cream cheese, garlic powder, chopped parsley or chives, salt, and pepper until smooth.
3. Stuff the Peppers: Using a small spoon or piping bag, carefully fill each pepper with the cream cheese mixture.
4. Garnish: Drizzle with a touch of honey or sprinkle with crushed nuts for extra flavor.
5. Chill and Serve: Refrigerate for 15-20 minutes before serving to let the flavors meld. Enjoy!

Servings and Timing

• Servings: 4-6 (as an appetizer)
• Prep Time: 10 minutes
• Total Time: 10 minutes

Variations

• Spicy Version: Add a pinch of cayenne pepper or red pepper flakes to the filling.
• Goat Cheese Alternative: Use a mix of goat cheese and cream cheese for a tangier flavor.
• Herb-Infused: Add finely chopped basil, oregano, or thyme for extra freshness.
• Crunchy Topping: Sprinkle with crushed nuts, toasted breadcrumbs, or bacon bits.

Storage/Reheating

• Storage: Keep in an airtight container in the refrigerator for up to 3 days.
• Reheating: These are best served cold, but if needed, let them sit at room temperature for a few minutes before serving.
• Freezing: Not recommended, as the texture of the cheese and peppers may change.

FAQs

1. Where can I find piquante peppers?

Piquante peppers, such as Peppadew, are usually found in jars in the pickle or olive section of most grocery stores.

2. Can I use mini bell peppers instead?

Yes! Mini bell peppers are a great substitute and provide a milder flavor.

3. How do I make these dairy-free?

Use a dairy-free cream cheese alternative made from cashews or tofu.

4. Can I make these in advance?

Yes! They can be made up to a day ahead and stored in the refrigerator.

5. What pairs well with these stuffed peppers?

They go great on a charcuterie board, with crackers, or alongside cured meats and cheeses.

6. Can I use flavored cream cheese?

Absolutely! Garlic and herb, chive, or spicy jalapeño cream cheese work well.

7. How do I fill the peppers neatly?

A piping bag or a small zip-top bag with the corner cut off makes filling easier and less messy.

8. Can I add protein to the filling?

Yes! Finely chopped smoked salmon, bacon, or shredded chicken can be mixed in.

9. Do these need to be cooked?

No, they are best served chilled or at room temperature.

10. Can I serve them warm?

While traditionally served cold, you can bake them at 350°F for 5-7 minutes if you prefer a warm appetizer.

Conclusion

Cream cheese stuffed piquante peppers are a simple yet elegant appetizer that’s perfect for any occasion. Their sweet, tangy, and creamy flavor combination makes them irresistible. Whether served as a snack, party appetizer, or part of a charcuterie board, they are sure to be a hit!

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