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Cream Cheese Stuffed Piquante Peppers

Cream Cheese Stuffed Piquante Peppers for a Flavorful Bite

Indulge in Cream Cheese Stuffed Piquante Peppers, a delectable appetizer that blends Peppadew peppers with a creamy filling for a delightful burst of flavor.
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Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 peppers
Course: Appetizer
Cuisine: International
Calories: 50
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 200 grams Cream Cheese room temperature
  • 1 teaspoon Fresh Parsley finely chopped
  • 1 teaspoon Fresh Chives finely chopped
  • 0.5 teaspoon Garlic Powder
  • to taste Salt
  • to taste Pepper
For the Peppers
  • 12 Peppadew Peppers drained and patted dry

Equipment

  • mixing bowl
  • Piping bag
  • paper towels

Method
 

Preparation Steps
  1. Begin by draining the jar of Peppadew peppers and gently patting them dry with a paper towel.
  2. In a mixing bowl, combine the cream cheese with parsley, chives, and garlic powder. Season with salt and pepper to taste and mix until smooth.
  3. Slice a small piece from the bottom of each Peppadew pepper to create a flat base.
  4. Fill a piping bag with the cream cheese mixture and pipe the filling into each pepper.
  5. Sprinkle additional chopped parsley and chives on top, then cover and refrigerate for at least one hour.
  6. Remove from fridge, arrange on a platter and serve.

Nutrition

Serving: 1pepperCalories: 50kcalCarbohydrates: 3gProtein: 2gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 150mgPotassium: 50mgSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 30mg

Notes

Make sure the cream cheese is at room temperature for a smoother filling. Leftovers can be stored in an airtight container in the fridge for up to 2 days.

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