Description
These Cream Cheese Stuffed Piquante Peppers are the perfect balance of sweet, tangy, and creamy. Piquante peppers, also known as Peppadews, are filled with a rich cream cheese mixture and topped with fresh herbs or a sprinkle of nuts for extra texture. They’re great for parties, charcuterie boards, or as a flavorful snack!
Ingredients
Units
Scale
- 1 jar (about 14 oz) piquante peppers (Peppadews), drained
- 8 oz cream cheese, softened
- 1/4 cup crumbled feta cheese (optional, for extra tang)
- 1 garlic clove, minced
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1/2 tsp lemon zest
- 1/4 tsp black pepper
- 2 tbsp chopped walnuts or almonds (optional, for garnish)
Instructions
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Prep the Peppers:
- Drain the piquante peppers and pat them dry with a paper towel.
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Make the Filling:
- In a mixing bowl, combine cream cheese, feta (if using), minced garlic, chives, parsley, lemon zest, and black pepper. Mix until smooth and well blended.
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Stuff the Peppers:
- Spoon the mixture into a piping bag or a zip-top bag with the corner cut off.
- Pipe the cream cheese filling into each pepper until full.
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Garnish & Serve:
- Sprinkle with chopped nuts for added crunch (optional).
- Arrange on a serving plate and enjoy!
Notes
- Want extra spice? Add a pinch of red pepper flakes to the filling.
- Make ahead: Stuffed peppers can be refrigerated for up to 2 days before serving.
- Dairy-Free? Use a plant-based cream cheese alternative.