Name: Briquettes Stuffed Peppadew Peppers Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 24 count peppadew peppers (pickled, medium size); 8 oz cream cheese (full fat); 4 oz goat cheese (soft); 2 tbsp fresh parsley (finely chopped); 1 tbsp fresh chives (finely chopped); 1 tsp lemon zest; 1 tsp extra-virgin olive oil; 1 tsp freshly ground black pepper; 1 tsp kosher salt; 3 tbsp crumbled cooked bacon; 2 tbsp toasted pine nuts (or chopped almonds); 1 tsp honey (for drizzle); 1 tbsp microgreens or extra chopped parsley (optional)

Pazos de Lusco, Albarino, Rias Baixas, Spain

Cerignola olives marinated in garlic rosemary olive oil

Olives

Rated M shakes contain alcohol. Flavor Choices: Butterbeer: Vanilla milkshake blended with butterscotch liqueur and Baileys Irish cream. Summer Lemon: Vanilla Milkshake blended with our signature lemon curd, Titos vodka and limoncello liquor. Pina Colada: Vanilla shake blended with pineapple, creme de coconut, spiced dark rum and coconut rum.

RATED 'M' SHAKES

Drain the jar of pickled peppadew peppers in a colander. Pat them dry gently with paper towels. Place them on a baking sheet or cutting board with the cavity side up.

Drain and dry peppers

In a medium mixing bowl, soften the cream cheese by letting it sit at room temperature for 15–20 minutes or microwave for 10–12 seconds until easily stirrable. Add the goat cheese and mash together with a fork until smooth and uniform.

Make cheese filling

Stir in the chopped parsley, chives, lemon zest, olive oil, and freshly ground black pepper. Taste and add kosher salt as needed (remember the peppers are pickled and salty, so season lightly). If using optional mix-ins, fold in crumbled bacon or toasted nuts now.

Add herbs and seasoning

If the mixture seems too stiff for piping, loosen with 1–2 teaspoons of milk or more olive oil until it reaches a smooth, pipeable consistency.

Adjust consistency

Fit a small piping bag or a sandwich bag with the corner snipped off, or use a small spoon. Fill each peppadew pepper cavity with the cheese mixture, mounding slightly but not overfilling. Repeat until all peppers are filled (about 24).

Fill the peppers

Arrange the stuffed peppers on a serving platter. If desired, drizzle each pepper lightly with honey (about 1 tsp distributed across all peppers) and sprinkle with toasted pine nuts or additional chopped parsley or microgreens for color and crunch.

Garnish and drizzle

You can serve the peppers immediately at room temperature, or chill them covered in the refrigerator for 20–30 minutes to let flavors meld. If making ahead, cover and refrigerate up to 24 hours; add nuts and fresh herbs just before serving.

Chill or serve immediately

Serve as an appetizer on a cheese board, alongside crackers, cured meats, or as part of a tapas spread. Provide small forks or toothpicks for guests.

Serving suggestion

peppadew peppers (pickled, medium size)

cream cheese (full fat)

goat cheese (soft)

fresh parsley (finely chopped)

fresh chives (finely chopped)

lemon zest

extra-virgin olive oil

freshly ground black pepper

kosher salt

crumbled cooked bacon

toasted pine nuts (or chopped almonds)

honey (for drizzle)

microgreens or extra chopped parsley (optional)