Hello Lovelies and Fellow Foodies! My name is Kelly Artz and I’m a New York City-based blogger at Big City Tiny Kitchen. I started blogging as a way to share my passion for food, but to also prove that it is possible with a little creativity to cook delicious dishes in a tiny space. Big City, Tiny Kitchen is a collection of my own recipes, mixed in with adaptations of dishes that have inspired me.
I can’t wait to share with you how to make a few delicious Fall themed appetizers at the Lovely Happenings Event, but in the meantime here is a recipe guaranteed to impress: Goat Cheese Stuffed Peppadew Peppers. It’s one of my go-to appetizers fit for the holiday season.
I’ve had my eye on these adorable peppedew peppers for some time now. With their bright coloring I thought it would be fun to create an appetizer playing off the holiday colors. For the filling, I picked a creamy goat cheese and mixed it with chopped green onion before stuffing each pepper. To top it all off drizzle a balsamic reduction over the peppedews for a little extra sweetness. Serve these bite size snacks to your guests as a light appetizer before sitting down to a heavy holiday dinner.
15 peppedew peppers
4 oz goat cheese
2 tablespoons chopped green onion or chives
2 tablespoons half and half (as needed)
salt and pepper to taste
2 tablespoons balsamic vinegar
In a bowl, combine goat cheese with chopped chives, stirring until evenly incorporated. Add half and half as needed, 1 tablespoon at a time, to thin out filling. The filling should be light, almost the consistency of frosting. Season to taste with salt and pepper.
Fill each peppadew with about 1/2 teaspoon of filling. I used a piping bag fitted with a 1/4-inch round tip, which makes it very easy to fill each pepper completely full.
Add the balsamic vinegar to a small pan set over high heat. Bring to a boil and cook until reduced by ¾ – about 2 minutes. Drizzle over the peppers. Serve immediately or refrigerate until ready to serve. Enjoy!