Cheese Filled Peppadews

I had this appetizer at the home of one of my Solon, Ohio book club members. It was so good that I just could not stop myself from eating them.

Peppadews are a sweet, slightly spicy pickled pepper that closely resembles the round, Italian hot cherry pepper. However, the peppadew is much milder and the brine is sweet and sour. While I had no trouble finding peppadews in the local supermarket in Cleveland, Ohio I had no luck finding them in Queens, New York. So, I substituted with Trader Joe’s brand of “Hot & Sweet Cherry Peppers”.

I have served this at my home during the holidays and for large gatherings, as they make a lovely presentation and are so easy to make. I have even made these a few days in advance and served them. I have never gotten so many compliments for doing so little work.

If you don’t care for the taste of goat cheese, you can substitute it for cream cheese or Neufchatel cheese.

Prep time: 1 minute

Hands-on time: 10 minutes

Yield: 24 stuffed peppadew halves


  • 1 jar peppadews, or Sweety Drop peppers, or Trader Joe’s Hot & Sweet Cherry Peppers
  • 1 small tube of plain Silver Goat Chèvre or cream cheese


1.Drain the peppers.

2. If you are using the tube of goat cheese, snip off the corner of the plastic tube to make a 1/4 inch size hole.

3. Being right-handed, I hold the pepper in my left hand while squeezing out the cheese with my right hand directly into the opening of the pepper. After filling all the peppers, cut them in half just before serving and place them on a serving dish. If the peppers are very small (as they were in my picture), leave them whole. Serve cold.

4. If you choose to use cream cheese, let it soften at room temperature and cut the pepper in half and fill each half with cream cheese using a small spoon. If the peppers are very small, put the softened cream cheese in a 1-quart freezer bag and snip a small hole in the bottom corner and fill the pepper. Serve cold.

Written by Anju Kapur of Anju’s Table. All content and images on this site are copyright protected. Please do not use any of my images without my permission. Should you wish to share this recipe on your site, please add a link to this post as the source.

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