Stuffed Peppadew Peppers

Goat cheese? Yes, please!
Publish date:
stuffed peppadew peppers

Recipe by Kate Winslow

  • Makes 48Servings


  • 48 Peppadew peppers (from about two 14-oz. jars)

  • 1 can (about 15 oz.) navy or cannellini beans, rinsed

  • 4 oz. goat cheese

  • 1 tbsp. fresh lemon juice

  • 1 scallion, finely chopped

  • 4 tbsp. finely chopped fresh flat-leaf parsley


Drain peppers upside down on paper towels. In food processor, puree beans, cheese, lemon juice, and 1/2 tsp. salt. Add scallion and 1 tbsp. parsley; pulse until blended. Transfer puree to resealable plastic bag. Press puree into 1 corner of bag; using scissors, snip 1/4 inch off corner. Pipe puree into peppers. Sprinkle with remaining 3 tbsp. parsley.