Goat Cheese Stuffed Peppadew Peppers. Perfect as tapas or a light snack!

Last Friday, Shawn and I were driving around looking for a place to eat dinner when we ended up at the Macaroni Grill. We hadn’t eaten there in years, but we couldn’t think of anything else that we wanted so we figured we would give it a shot. I have to admit, I was pretty impressed! First off, they’re having a half off wine special for the rest of the summer… my glass of chianti rang in at $2.75. Score! We ordered a few items off the tapas menu to eat as appetizers and immediately fell in love with the goat cheese stuffed peppadew peppers.

Goat Cheese Stuffed Peppadew Peppers. Perfect as tapas or a light snack!

It took me about 2 seconds to decide that I wanted to make the peppers for Sunday Supper. This week we’re “Spicing it Up!” so they’re the perfect contribution.

The peppers themselves are sweet, with a subtle heat the kicks in at the end (less spicy than a jalapeno). They’re stuffed with creamy, tangy goat cheese and topped with toasty breadcrumbs, then drizzled with a balsamic reduction. The sweet-spicy-tangy-creamy combination is amazing, and these bite-sized snacks are perfect as part of a tapas spread or as a light snack.

According to Shawn, they’re his “new favorite thing!” I can’t say I disagree.

Yields 4

Goat Cheese Stuffed Peppadew Peppers

Peppadew peppers (sweet piquante peppers) are mildly spiced, with a sweet heat. Look for them packaged in jars near the pickles or loose on your grocer's olive bar. (Don't confuse them for cherry peppers, which are very hot!)

5 minPrep Time

5 minCook Time

10 minTotal Time

Save Recipe


  • 16 peppadew peppers
  • 4 ounces soft goat cheese
  • 2 teaspoons panko bread crumbs
  • 2 tablespoons balsamic vinegar
  • olive oil spray


  1. Heat your broiler.
  2. Rinse away the oil that the peppadews were stored in, then place them in a shallow baking dish. Stuff each pepper with about 1/2 teaspoon of cheese and top with breadcrumbs. Spritz with olive oil spray. Broil 1-2 minutes, or until the breadcrumbs are toasted and golden brown.
  3. Add the balsamic vinegar to a small pan set over high heat. Bring to a oil and cook until reduced by 3/4 – about 2 minutes. Drizzle over the peppers.

Goat Cheese Stuffed Peppadew Peppers. Perfect as tapas or a light snack!

SundaySupper_thumb1If you love spicy foods as much as we do, you’ll love the contributions to this week’s Sunday Supper. They range from mild to hot, hot, hot! Be sure to check out all the contributions and join in our weekly #sundaysupper twitter chat from 7-8pm EST every Sunday.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here ? Sunday Supper Movement.

Snappy Starters & Snacks

Hatch Chile, Grape & Grilled Onion Salsa from Shockingly Delicious
Spicy Tempeh Chips from The Urban Mrs
Sriracha Popcorn from The Girl In The Little Red Kitchen
Cheese, Smoked Paprika and Fennel Crackers from What Smells So Good?
Baked Banana Pepper Poppers from Daily Dish Recipes
Spicy Black Bean and Corn Stew from Mama’s Blissful Bites
Caldo de Camaron y Pescado (Shrimp & Fish Soup) from girlichef
Bajia with Tomato and Chili Chutney from My cute bride
Shredded Buffalo Chicken Salad from Casa de Crews
Sriracha and Parmesan Fries from Mess Makes Food
Smoky Salmon Chowder from Cindy’s Recipes and Writings
Hummus with Spicy Turkish Ezme Salad from Neighborfood
Goat Cheese Stuffed Peppedew Peppers from Healthy. Delicious.
Tofu Hariyali Kebabs-(Tofu Kebabs in Cilantro Sauce) from Soni’s Food

Fiery Main Dishes

Spicy Stuffed Mexican Peppers from Peanut Butter and Peppers
Jalapeno Popper Fettuccine Alfredo from Chocolate Moosey
Baked Tilapia en Escabeche from La Cocina de Leslie
Spicy Grilled Chicken Wings with Two Dipping Sauces from Runner’s Tales
Chorizo and Scallop Skewers from Jane’s Adventures in Dinner
Buffalo Chicken Pizza from Cookin’ Mimi
Thai Cashew Chicken from Doggie at the Dinner Table
Skillet Jambalaya from Hezzi-D’s Books and Cooks
Firecracker Chicken from Juanita’s Cocina
Spiced Turkey Burger Patties from Cook the Story
Aubergine and Chickpea Curry from Small Wallet, Big Appetite
Savory Tomato & Poblano Pie from An Appealing Plan
Venison Mole Rojo from Curious Cuisiniere
Za’atar Chicken with Fattoush from Food Lust People Love
Crispy Oven Fried Buffalo Chicken Tenders from In The Kitchen With KP
Skinny Buffalo Chicken Strips from Webicurean
BBQ Chicken Pizza with Poblano Peppers and Pepitas from The Wimpy Vegetarian
Spicy Thai Beef Salad from Magnolia Days
Buffalo Chicken Sloppy Joes from Cupcakes & Kale Chips
Spicy Lemon Paprika Chicken Thighs from Family Foodie

Searing Sauces & Seasonings

Homemade Buffalo Sauce from Growing Up Gabel
Whole grain Mustard recipe – Moutarde à l’ancienne from Masala Herb
Homemade Sriracha Sauce from kimchi MOM

Zesty Sweets & Sips

Cinnamon Streusel Scones from Killer Bunnies, Inc
Fiery Pomelo from My Other City By The Bay
Cinnamon Monkey Bread from That Skinny Chick Can Bake
Cinnamon Peanut Butter Skillet Blondies with Ice Cream from Vintage Kitchen Notes
Goldilocks and the 3 Asian-Fusion Bars from NinjaBaking.com