Stuffed Peppadew Peppers Recipes

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ALOUETTE® STUFFED PEPPADEW® PEPPERS



Alouette® Stuffed Peppadew® Peppers image

Our newest flavor of Alouette Spreadable is Sweet & Spicy Pepper Medley! Stuffed Peppadews are perfect to serve during the holiday.

Provided by Corrinne J

Categories     < 30 Mins

Time 25m

Yield 25 peppers, 10 serving(s)

Number Of Ingredients 8

1 (14 ounce) jar of mild whole sweet peppadew piquante bell peppers
1 (6 1/2 ounce) package alouette pepper medley soft spreadable cheese
1 tablespoon chopped parsley
1 cup all-purpose flour
2 ea. eggs
2 tablespoons milk
2 cups panko breadcrumbs or 2 cups breadcrumbs
1 quart vegetable oil

Steps:

  • Drain Peppadew® peppers on drying rack or paper towels. Fill pastry bag with the Alouette® Pepper Medley and pipe into each Peppadew® peppers. Place on serving tray. Top with chopped parsley and serve.
  • For delicious fried Peppadew® peppers, place the stuffed Peppadew® peppers in the freezer for 15 minutes to firm up. Set up a standard breading procedure using 3 shallow containers. Put flour in the first one, eggs and milk in the second, and bread crumbs in the third one. Beat the eggs and milk together. Dredge each of the stuffed Peppadew® peppers first in flour, then egg wash and then in bread crumbs. Transfer the breaded stuffed Peppadew® peppers to a sheet tray. Place in the freezer again for 15 minutes. Repeat the breading procedure a second time. Heat oil in a 12-inch skillet over medium-high heat or preheat deep fryer at 350 °F. Gently place the stuffed Peppadew® peppers in the deep fryer and fry until golden brown for about 2 minute With a slotted spoon remove the stuffed Peppadew® peppers from fryer and place on sheet tray lined with paper towels to blot. Serve warm.

Nutrition Facts : Calories 987.8, Fat 94.2, SaturatedFat 14.8, Cholesterol 54.5, Sodium 353.3, Carbohydrate 28.8, Fiber 2, Sugar 2.5, Protein 9.5

STUFFED PEPPADEW® PEPPERS



Stuffed Peppadew® Peppers image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 15m

Yield 24 peppers

Number Of Ingredients 4

12 sandwich-size slices soppressata, sliced in half
24 small fresh basil leaves or 12 large leaves, sliced in half from tip to stem
1/3 pound blue cheese or gorgonzola, cut into 24 small cubes
24 sweet piquante peppers, such as Peppadews®

Steps:

  • Lay a slice of soppressata on a cutting board. Place a basil leaf in the center with the curved part of the leaf aligned with the curved part of the soppressata. Place a cube of blue cheese on top of the basil. Roll up the soppressata around the basil and cheese and stuff into a pepper. Repeat with the remaining ingredients.

STUFFED PEPPADEW PEPPERS



Stuffed Peppadew Peppers image

"I like to use gorgonzola because it's a bit sweeter and smoother than regular blue cheese. And it's a funky Italian - just like me," says Jeff.

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 30m

Yield 24 stuffed peppers

Number Of Ingredients 3

1/3 pound gorgonzola or other blue cheese, cut into 24 small cubes
24 small fresh basil leaves (or 12 large leaves, sliced in half from tip to stem)
24 sweet piquante peppers, such as Peppadews

Steps:

  • Place a cube of gorgonzola on top of a basil leaf. Roll up the basil around the cheese and stuff into a pepper. Repeat with the remaining ingredients.

STUFFED CHERRY PEPPERS



Stuffed cherry peppers image

These low-fat, gluten-free canapés can be put together in just 10 minutes - perfect as a last-minute party nibble

Provided by Jennifer Joyce

Categories     Buffet, Canapes

Time 10m

Yield Makes 20

Number Of Ingredients 4

3 grilled artichokes , from a jar
handful of rocket
2 tbsp crumbled feta
20 drained pickled cherry peppers

Steps:

  • Finely chop the artichokes and a handful of rocket. Mix together with the crumbled feta. Spoon the mixture into the pickled cherry peppers and serve.

Nutrition Facts : Calories 31 calories, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

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