Stuffed Peppadew Peppers

I feel like some people are a little intimidated by the thought of a pepper on an appetizer platter.  If you’re not a spicy person I would think you’d skip right over them for fear of setting your mouth on fire.  And if you’re like me when I’m at a party around good food, let’s just be honest, the brie smeared on a baguette and drizzled with honey over the seemingly healthier option of a pepper sounds a little yummier.  

If you’re not super confident with your kitchen skills and you’re assigned a dish to bring to a dinner party, volunteer the app and take these!  They couldn’t be any easier to make and the flavors will shock and impress anyone who gets ahold of one.  Some of the trade show goers were skeptical, but even the pickiest of people had a fit over them.  Since some of the peppers are red and stuffed with green basil pesto and crumbled feta, I can’t wait to make these at Christmas.  You can’t get more festive than a color coordinating holiday appetizer!  To add to the allure of these great little bites, you can make them several days in advance, you don’t have to cook anything, AND they’ll keep in the fridge for at least a week.  Who could ask for anything more?!:)

Stuffed Peppadew Peppers

Makes about 3 doz


  • About 2 lbs of peppadew (or cherry) peppers
  • 1 1/3 cups of prepared basil pesto
  • 1 cup of crumbled feta cheese


Drain the peppers of any pickling juice or olive oil.  In a mixing bowl, stir together the feta and pesto.  Spoon the pesto mixture into each pepper.  Keep refrigerated until ready to use.

*Peppadews (or cherry peppers) can be found on most olive bars in specialty grocery stores.  I also found some bottled at Trader Joes.