In a medium bowl, beat the softened cream cheese until smooth. Stir in the finely chopped chives, garlic powder, 1 tsp salt and 1/2 tsp black pepper until evenly mixed and creamy.

Stuff peppers

Using a small spoon or piping bag, fill each drained Peppadew pepper with about 1 teaspoon of the cream cheese mixture. Be careful not to overfill; leave the top slightly rounded. Place filled peppers on a tray and refrigerate for 15 minutes to firm the filling.

Prep coating stations

Place the flour in a shallow bowl and season with a pinch of salt. Beat the 2 eggs in a second shallow bowl. In a third bowl combine the panko-style breadcrumbs and grated Parmesan cheese.

Coat peppers

Working in batches, lightly dredge each chilled, filled pepper in flour, shaking off excess. Dip into beaten egg, then press into the panko-Parmesan mixture to coat completely. For an extra crispy crust, repeat the egg and panko step for a double coating. Place coated peppers on a wire rack while you finish coating the rest.

Fry

Pour neutral oil into a heavy skillet to a depth of about 1/2 inch (or heat oil in a deep fryer to 350°F / 175°C). Heat over medium-high heat until oil registers 350°F or a small breadcrumb sizzles and browns in 10–15 seconds. Fry the peppers in batches (do not crowd) for 1.5–2.5 minutes per side, turning gently with tongs, until golden brown and crisp. Adjust heat to maintain 325–350°F. Transfer fried peppers to a paper towel–lined plate or wire rack to drain. Keep warm in a 200°F oven if needed while finishing remaining batches.

Serve

Arrange the warm Peppadew bites on a serving platter and serve immediately with the sweet piquanté pepper sauce for dipping.

Sweet piquanté pepper sauce

Combine the drained Peppadew peppers, honey, white wine vinegar, mayonnaise, smoked paprika and 1/4 tsp salt in a blender or food processor. Purée until smooth. If the sauce is too thick, add water 1 teaspoon at a time (up to 2 tablespoons) to reach a dipping consistency. Taste and adjust sweetness or acidity as needed by adding a little more honey or vinegar.

Transfer sauce to a small bowl, cover, and refrigerate for at least 10 minutes to let flavors meld. Bring to room temperature before serving if refrigerated longer.