A peppadew is a sweet and sassy little red pepper that hails from South Africa. The sweet comes from the pickling process and the sassy is just a bit of heat that remains after the seeds are removed. About the size of a large cherry tomato, these yummy peppers are perfect for stuffing and passing.
I stuffed my peppadews with a mixture of artichokes, feta cheese and fresh chopped chives. They're simple and delicious.
Artichoke-Stuffed Peppadews with Feta and Chives
3 to 4 dozen peppadew peppers
1 15 oz. can artichoke hearts, drained and chopped
1 4 oz. container crumbled feta cheese
2 tablespoons chopped fresh chives
In a medium bowl, combine the chopped artichoke hearts with the feta cheese and chives. Stuff the mixture into the peppers, then arrange on a plate for serving.
Cover carefully with plastic wrap and chill in the refrigerator until ready to serve.
The salt from the feta cheese pairs nicely with this sweet and sassy pepper.
You'll want to clip and save this no-cook, easy-peasy recipe for an end-of-the-school-year party or the first real hot weather barbecue.
You can find peppadews on olive bars at the grocery store or jarred.