Cream Cheese Stuffed Peppadews are sweet and spicy piquanté peppers filled with an herb and garlic cream cheese. This super easy recipe is great for a quick snack or as an appetizer or finger food for parties, holidays, summer gatherings and other celebrations.
This post contains affiliate links. See our Disclosure Statement for more information.
My first introduction to Peppadew peppers, or piquanté peppers, was at Panera Bread. They chop them up and put them on the Mediterranean Veggie sandwich, one of my go-to orders when I visit.
I can not find them in stores near me, so I buy them in a 4- or 6-pack from Amazon.
Usually I will eat them straight out of the jar or smear just a dab of cream cheese into them, but for this recipe I added a little garlic and basil to amp up the flavor a bit more.
Why This Recipe Works
This is one of the quickest and easiest snacks or appetizers that you can make. It only takes a few minutes to mix up the cream cheese filling and pipe it into the peppers.
They taste great. Stuffed piquanté peppers are sweet and a little spicy. The cool, cream cheese is the perfect complement to this unique pepper.
The recipe is incredibly adaptable. There are lots of delicious combinations of flavors you can stuff into these little peppers. You could even buy pre-made herb cream cheese, or other flavors of your choosing.
Step-By-Step Instructions
Ingredients
- 1 jar Peppadew piquanté peppers (about 35 peppers, drained)
- 8 ounces cream cheese (at room temperature)
- 1 tablespoon fresh basil (minced)
- 1/2 teaspoon garlic powder
The full recipe and instructions can be found in the recipe card at the bottom of this post.
Prep!
Set the cream cheese out about an hour ahead of time to allow it to come to room temperature. Mince the basil.
Create!
Drain the jar of peppadews and set aside.
Add the cream cheese to a medium bowl and beat with a hand-held mixer on medium speed until creamy. Add in the basil and garlic powder and mix on low speed until evenly blended.
You can use a piping bag and tip, Ziplok bag with the corner snipped, or a small spoon to fill each pepper with the cream cheese mixture.
Present!
Place on a serving tray.
You can garnish the peppers with additional basil or even a drizzle of balsamic glaze, if preferred.
Tips and Techniques
- Make sure to set your cream cheese out to come to room temperature before you begin. This will make it much easier to blend and pipe into the peppers.
- While we always says homemade is best, you can skip the extra work of making the herbed cream cheese and buy it pre-made from the grocery store.
- Store leftover stuffed peppers tightly wrapped in the refrigerator. Consume within 3-4 days for best results.
More Appetizer Recipes
Love this Cream Cheese Stuffed Peppadews recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!
Cream Cheese Stuffed Peppadews (Piquanté Peppers)
Ingredients
- 1 jar Peppadew piquanté peppers (about 35 peppers, drained)
- 8 ounces cream cheese (at room temperature)
- 1 tablespoon fresh basil (minced)
- 1/2 teaspoon garlic powder
Instructions
- Drain the jar of peppadews and set aside.1 jar Peppadew piquanté peppers
- Add the cream cheese to a medium bowl and beat with a hand-held mixer on medium speed until creamy. Add in the basil and garlic powder and mix on low speed until evenly blended.8 ounces cream cheese, 1 tablespoon fresh basil, 1/2 teaspoon garlic powder
- Use a piping bag and tip, Ziplok bag with the corner snipped, or a small spoon to fill each pepper with the cream cheese mixture.
- Place on a serving tray. Garnish the peppers with additional basil or even a drizzle of balsamic glaze, if preferred.
Notes
Tips and Techniques
- Make sure to set your cream cheese out to come to room temperature before you begin. This will make it much easier to blend and pipe into the peppers.
- While we always says homemade is best, you can skip the extra work of making the herbed cream cheese and buy it pre-made from the grocery store.
- Store leftover stuffed peppers tightly wrapped in the refrigerator. Consume within 3-4 days for best results.
Leave a Reply