Stuffed Peppadews Recipe

Prepare peppers

Drain the jarred pickled peppadew peppers in a colander and pat them dry with paper towels. Using a small paring knife, slice a lengthwise seam and gently remove seeds if present to create a cavity for filling. Set peppers open-side up on a plate.

Make garlic & chive cream

In a medium mixing bowl, add softened cream cheese and sour cream. Using a rubber spatula or electric hand mixer on low, beat until smooth and fully combined, about 1–2 minutes. Scrape down the bowl.

Season filling

Add the finely grated garlic, chopped chives, lemon zest, lemon juice, salt, and freshly ground black pepper to the cream mixture. Mix until evenly distributed. Taste and adjust seasoning — add more salt or lemon juice if needed. The consistency should be pipeable but firm; if too stiff, add 1/2 teaspoon more sour cream.

Fill peppers

Transfer the garlic & chive cream to a piping bag fitted with a plain round tip (or use a zip-top bag with a corner snipped). Carefully pipe the filling into each prepared peppadew until almost level with the top. Wipe any excess from the outside of the peppers with a damp paper towel.

Finish

Lightly drizzle about 1 teaspoon extra-virgin olive oil over the filled peppers for gloss and flavor. If using, sprinkle a small pinch of smoked or sweet paprika over each for color and a hint of smokiness.

Arrange the stuffed peppadews on a serving platter. Garnish with additional chopped chives or microgreens. Serve immediately at room temperature as an appetizer or chilled for up to 2 hours. Leftovers: store in an airtight container refrigerated for up to 48 hours; bring to near room temperature before serving for best texture.