Goat Cheese Stuffed Peppadews
These Bacon and Goat Cheese Stuffed Peppadews are topped with crispy panko and baked to perfection in just 15 minutes!
This Goat Cheese Stuffed Peppadews recipe came about after we first came across the pickled peppers at an Italian restaurant. With their delicious sweet and spicy flavor, the Peppadews quickly won me over. So if you’re new to Peppadews, this easy little recipe is the perfect way to get acquainted.
Key ingredients
You’ll need just six ingredients and a pinch of salt to make goat cheese stuffed Peppadews.
- Cheese: I use a combination of cream cheese and goat cheese for the filling. For the goat cheese, I always choose something with flavor. Herb and garlic goat cheese is perfect for these stuffed Peppadews.
- Bacon: Make sure to very finely chop the bacon to ensure it doesn’t get stuck in your piping bag when filling the Peppadews.
- Panko Topping: Panko mixed with melted butter is the finishing touch and adds a crunchy element to the easy appetizer.
- Peppadews: And the star of the show — Peppadews! Peppadew is the brand name for pickled juanita peppers. They’re sweet and spicy and perfectly complement the creamy goat cheese filling.
Sourcing Peppadews: You can buy peppadews online, but we’re generally able to find them more reasonably priced at most larger grocery stores.
Substitutions and variations
- Leave out the bacon. For a vegetarian friendly version of these stuffed Peppadews, simply leave out the bacon.
- Serve the stuffed Peppadews cold. For a cold version of this appetizer, skip the panko topping and serve the Peppadews at room temperature after adding the goat cheese filling.
- Add a balsamic glaze. Heat about ¼ cup (60 ml) of balsamic vinegar in a small saucepan over medium heat. Bring the mixture to a slight boil, then reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon. Drizzle the reduction directly over the stuffed peppers or serve it on the side.
Step by step instructions
Goat cheese stuffed Peppadews can be made in three easy steps:
Step 1: Make the filling. Mix together the cream cheese, goat cheese and chopped bacon.
Step 2: Stuff the Peppadews. Use a piping bag or ziplock bag with the corner snipped off to fill the small peppers.
Step 3: Add the topping and bake! Mix together the melted butter and Panko. Dip the goat cheese-stuffed end into the mixture, arrange in a pan and bake!
Make ahead and storage
These goat cheese stuffed Peppadews are perfect for parties because they can easily be prepped up to a day in advance. Stuff the Peppadews and top with the Panko topping. Transfer to a baking dish and cover with plastic wrap. Store in the refrigerator until ready to bake.
Leftover goat cheese stuffed Peppadews can be stored in the refrigerator in an airtight container for up to three days. Reheat in an oven preheated to 350°F (180°C) until warmed through. Or enjoy cold!
Expert tips
Broil to crispy perfection. If you want to get your Panko topping super crispy, turn the broiler on for the last few minutes. Just remember to keep an eye on the peppers as they can burn really quickly!
Use a piping bag to fill the Peppadews. Peppadews are quite small, so I find it easiest to use a piping bag to get the goat cheese mixture into the peppers. But a ziplock bag with the corner cut off would also do the trick. Spooning the mixture into the Peppadews will result in a mess — believe me, I’ve tried.
Adding the panko topping. The best way to add the panko topping is to dip the stuffed Peppadews into the Panko mixture. The Panko will adhere to the goat cheese.
FAQ
Peppadew is actually a brand name that has become synonymous with the pickled version of the juanita or sweet piquanté pepper. The peppers were discovered in South Africa in the early 1990s and have since been pickled and sold by Peppadew International. The bite-sized delights are sweet with just the right amount of heat — great as a snack, on sandwiches or even as a pizza topping!
Jars of Peppadews are labeled as either mild or hot and while you can use either for this recipe, we strongly recommend the hot for all except those who are extremely spice-averse. They have great flavor and a slight kick, but I definitely wouldn’t classify them as overly spicy. If you’re familiar with poblano peppers, I’d say they have a similar spice level.
I recommend preparing the Peppadews up to 24 hours in advance. Bake them right before serving.
I serve this stuffed Peppadews recipe hot. To serve cold, I recommend skipping the Panko topping and there’s no need to pop them in the oven.
Loving these stuffed Peppadews? Here are a few more of our favorite finger food appetizers:
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Goat Cheese Stuffed Peppadews Recipe
- Total Time: 30 minutes
- Yield: 40 Peppadews
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Global
Ingredients
Stuffed Peppadews
- 14 ounce (400 gram) jar Peppadews, drained
- 2 strips cooked bacon, finely chopped
- 4 ounces (120 grams) garlic and herb goat cheese*, room temperature
- 2 ounces (60 grams) cream cheese, room temperature
Panko Topping
- 1/4 cup (20 grams) Panko breadcrumbs
- 1/4 teaspoon kosher salt
- 1/2 tablespoon unsalted butter, melted
Instructions
- Preheat oven to 375°F (190°C).
- Mix together the goat cheese and cream cheese until smooth. Fold in the cooked and crumbled bacon. Taste and add salt if needed.
- Using a piping bag fitted with a round tip (or a ziplock bag with the corner cut off), pipe the goat cheese mixture into each Peppadew.
- Combine the Panko, salt and melted butter. Dip each stuffed Peppadew into the Panko mixture so the breadcrumbs adhere to the filling.
- Arrange the stuffed Peppadews snugly in a baking dish. Bake for 12-15 minutes or until the tops are slightly golden. If you’d like, you can broil the Peppadews for a minute or two for an extra crispy topping.
Notes
Goat cheese: I recommend using a flavored goat cheese, such as garlic and herb. Alternatively, you could buy plain goat cheese and mix in garlic powder and fresh herbs.
Make ahead: Complete steps 1-4. Arrange the stuffed Peppadews in a baking dish and cover with plastic wrap. Store in the refrigerator for up to 24 hours. Add a few extra minutes to the baking time if needed.
Storage: Leftover stuffed Peppadews can be stored in an airtight container in the fridge for up to 3 days.
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