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Stuffed Peppadew Peppers

Recently I was introduced to Eating Rules and specifically to the #OctoberUnprocessed. {follow along with me on Twitter or instagram }First launched in 2009, the challenge encourages you to eat foods that pass the “kitchen test” and fall in the category of being unprocessed. Founder Andrew Wilder admits the definition of unprocessed varies person to person and leaves it open for interpretation, I also found this to be true as I was considering recipes for this article and asked a few friends what they considered to be processed.


Typically I view processed foods as those created with ingredients or methods that I can not replicate and/or whose shelf life is extended with unnatural ingredients. I noticed that others viewed it as any ingredients created by others and/or available for sale in a stage other than their basic state.

As we head into the fall entertaining season I thought, what about all those holiday parties coming up and how can you start to incorporate the unprocessed way into your cocktail parties, specifically appetizers. So I looked towards a few of my favorite recipes to create versions that would be easy to make and, in my definition, be unprocessed to help you through your holiday parties. First up, Goat Cheese Stuffed Peppadew Peppers.


Stuffed Peppadew Peppers
  1. 12 Pickled Peppadew Peppers, {see below for recipe}
  2. 7 ounces goats milk
  3. 3 tablespoon milk
  4. 1/4 teaspoon ground black pepper
  5. 5 to 7 basil leaves, chiffonade
  7. 1 pound peppadew peppers
  8. 4 tablespoons coarse salt
  9. 2 1/2 cups cold water
  10. 4 to 6 cups boiling water
  11. 3 cups white wine vinegar
  12. 1 cup water
  13. 2 teaspoons mustard seeds
  14. 2 teaspoon peppercorns, mixed
  15. 2 crushed bay leaves
  16. 1 cup sugar
  1. Wearing surgical gloves. Cut off the stem end and scrape out the seeds with a small teaspoon. Try to remove all the seeds.
  2. Dissolve sea salt in water.
  3. Drop peppers into brine after deseeding, and leave them in overnight {adjust brine mixture according to volume of peppers}. Put a plate or other weight on top if necessary, to ensure they are completely covered.
  4. Drain and rinse in fresh cold water. Drain again.
  5. Pour boiling water over peppers and allow to stand for 20 minutes. Drain.
To pickle peppers
  1. Sterilize jars, caps and rings in boiling water. Leave in the hot water until ready to fill.
  2. Heat vinegar and add remaining ingredients. Bring to boil, reduce heat and simmer for 2 minutes. Fill jars with peppers.
  3. Pour heated liquid over peppers to fill jars. Seal jars and leave for 2-3 weeks before using.
  4. Drain the Pickled Peppadew Peppers.
  5. Combine goat milk, milk and pepper in a food processor until combined and mixture has a creamy texture.
  6. Using a piping bag fill each pepper with the goat cheese mixture.
  7. Top with basil and serve.
  8. {these may be made in advance. Hold basil until just prior to serving. }
An Appealing Plan
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13 Responses to Stuffed Peppadew Peppers

  1. Ala October 7, 2014 at 12:25 AM #

    I love peppadew peppers! Totally adorable idea to stuff them–beauuuutiful tray appetizers, I bet! Thanks SO much for sharing this little gems!
    Ala recently posted…Raw Salted Chocolate Chip Oat Healthy Bars for #SundaySupperMy Profile

  2. susan // the wimpy vegetarian October 6, 2014 at 10:45 PM #

    What a great appetizer for the party season coming up! Delicious and simple!
    susan // the wimpy vegetarian recently posted…Curried Apple Chips: #SundaySupperMy Profile

  3. Cindy Kerschner October 6, 2014 at 7:45 PM #

    I love the look of these peppers! Thanks for adding the pickling recipe!
    Cindy Kerschner recently posted…Peanut Butter Chocolate Iced Cake DonutsMy Profile

  4. Nichole October 6, 2014 at 8:53 AM #

    I have had stuffed peppadew peppers once at a restaurant, but never have I made them. You’re right that this would make for a great Fall appetizer!
    Nichole recently posted…Coconut Chicken Tenders [unprocessed] #SundaySupperMy Profile

  5. Christy @ Confessions of a Culinary Diva October 5, 2014 at 6:10 PM #

    This is one of our favorite appetizers! They are perfect for entertaining and every day cocktail hour –
    Christy @ Confessions of a Culinary Diva recently posted…#SundaySupper: Pumpkin & Italian Sausage PastaMy Profile

  6. Sarah October 5, 2014 at 5:33 PM #

    This could have been right off the antipasto tray at my stepbrother’s wedding last night! Gorgeous
    Sarah recently posted…Black Bean and Corn Salsa #SundaySupper UnprocessedMy Profile

  7. DB-The Foodie Stuntman @ Crazy Foodie Stunts October 5, 2014 at 12:57 PM #

    Can I be invited to the next get-together where these are served?
    DB-The Foodie Stuntman @ Crazy Foodie Stunts recently posted…Autumn Panzanella for an Unprocessed #SundaySupperMy Profile

  8. Constance J Smith October 5, 2014 at 11:28 AM #

    What adorable little peppers! They look so cheerful, and I’m a huge fan of goat cheese 🙂
    Constance J Smith recently posted…Homemade Energy Bars | #SundaySupperMy Profile

  9. Liz October 5, 2014 at 11:13 AM #

    What a terrific from scratch recipe! I’d love to try these beautiful stuffed peppers!

  10. Katy October 5, 2014 at 6:43 AM #

    I’m a big fan of stuffed peppers, but I always do the same old thing – these pretty pickled peppers and the creamy goat cheese filling is totally different and would be ideal for entertaining! Thank you for inspiring me!
    Katy recently posted…Indian Spiced Dal and Sag Aloo for #SundaySupperMy Profile

  11. Renee October 5, 2014 at 6:13 AM #

    These look wonderful! Goat cheese in anything is great with me.
    Renee recently posted…Spicy Smashed Fingerling Potatoes for #SundaySupperMy Profile

  12. The Ninja Baker October 5, 2014 at 2:52 AM #

    Congratulations on taking the challenge, Krayl…Great idea to use goats milk. I think of processed foods as those containing chemicals and mysterious names.

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