Mini Stuffed Peppers with Peppadew and Cheddar
This is one of those recipe developments you think about for months before actually making. I have a love affair with peppadews. They are these lovely south african peppers you will find pickled. Check them out in the antipasto station at whole foods, or usually in the Italian section jarred (look near other peppers - sometimes the jarred ones are in oil just be sure they are pickle-y).
Whole foods had a new peppadew dip in the cheese section come out this fall and I immediately bought it. Unfortunately it wasn't punchy enough for my taste buds. I wanted the flavor to be more intense, so I decided to take things into my own hands.
I've been thinking not only about the contents of the dip, but then the venue, and what you use to dip with and then one day walking through the grocery store this little girl picked up a bag of sweet peppers. To be honest I didn't even think about peppers since I almost never buy them. However, they are perfect to hold a bite or two of yummy dip!
I tested the recipe a few times till I figured out the combo of creamy, punchy and cheesy that I wanted. For sure you don't want to bite into a chunk of cheese, or peppadew, but also not too spicy. With family gatherings in mind I have to keep things MILD, because my idea of medium spice is actually too spicy for some.
The paprika was really the key to making this recipe sensational. The smokey paprika makes these your new favorite game appetizers for football season, and winter months. We will be having these on Thanksgiving this year as when I was testing a batch my mother stopped by stole a few to try and then requested to bring them to her house.
CHEDDAR PEPPADEW PEPPER POPPERS
INGREDIENTS
- One Bag Sweet Mini Peppers
- 4 oz cream cheese
- 4 oz grated cheddar
- 4 oz goat cheese
- 20-30 peppadews
- 2 oz greek yogurt
- 1 sweet onion
- 2 tbs butter
- 1/2 cup panko breadcrumbs
- 1 tsp smoked paprika
INSTRUCTIONS
Start by cleaning the sweet peppers, and then cutting them in half keeping as much of the stem as possible. Clean out the seeds and any of the white sections. Set them in a baking dish and start the oven to preheat to 375F.
Next make the filling. First chop the peppadews into small quarter inch pieces. Next using a spatula or fork (or a quick toss in a bender) mix together the cheeses, yogurts and pepadews. Place in a bowl and put to side.
Chop the sweet onion finely, and in a saute pan melt the butter and place the onion in the pan. Let the onions cook about half way and add in the panko. Toss with onions and add paprika and a sprinkle of salt. You want the panko to be crumbly and a little golden and the onions to be almost cooked. Take the pan off the stove.
Take half of the panko and onion mixture and fold into the cheese-peppadew bowl mixture. Combine together but not too much, even but not incorporated.
Fill each pepper with the filling and be sure not to overfill. Carefully place a little of the panko-onion crust on the top of each pepper and place back in dish. You want to use your hands here so that the panko really sticks.
Place the baking dish in the oven and cook at 375 for 35-40 minutes until hot and melty. If they start to get too brown cover with tin foil. Enjoy!
