Stuffed Peppadew Peppers with Goat Cheese and Marcona Almonds
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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
Nutritional Information
- Calories251
- Fat17.32g
- Saturated fat4.36g
- Trans fat0.0g
- Carbs19.37g
- Fiber7.75g
- Sugar8.69g
- Protein9.1g
- Cholesterol8.69mg
- Sodium97.53mg
- Nutritional Analysis per serving (6 servings) Powered by
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
- 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.
- 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.
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