Stuffed Peppadew Peppers with Goat Cheese and Marcona Almonds

Sign up to save this recipe to your profile
6 to 8 servings Easy
(0)
Total: Active:
PREVIOUS: Gluten-Free Almond Crinkle Cookies NEXT: Smoked Almonds

Ingredients (6)

  • 4 ounces chèvre (fresh goat cheese), at room temperature
  • 15 to 20 Peppadew peppers, halved
  • 1/2 cups marcona almonds
  • 1 tablespoon fresh oregano leaves
  • 3 tablespoons extra-virgin olive oil, for drizzling
  • Freshly ground black pepper

Summary

Super simple and incredible flavorful, these one-bite stuffed pepper appetizers are very addictive. If you can’t find the Spanish marcona almonds in your supermarket or specialty food store, simply roast raw, skinned almonds with a little olive oil and coarse salt until golden. Find Peppadews at the olive bar of well-stocked markets, or in the grocery aisle next to the jarred olives. Serve with glasses of dry rosé or Barcelona-style gin and tonics.

Make-ahead note: Prepare these up to 4 hours in advance, sprinkling with oregano, black pepper, and drizzling with oil at the last minute.

Instructions

  1. 1Arrange the peppers on a serving platter. Using a spoon or a zipper-top plastic bag with the corner clipped, fill the peppers with goat cheese.
  2. 2Set an almond into each pepper sprinkling the rest on the plate. Before serving, sprinkle with oregano leaves and black pepper, and drizzle with olive oil.
Load Comments

Recommended from Chowhound