Goat Cheese Stuffed Peppadews
Sweet Peppadews are filled with creamy goat cheese, mixed with crispy bacon, and topped with a golden Panko crust. Baked to perfection in just 15 minutes, these protein-packed, low-carb bites are easy to make, perfect for entertaining, or ideal as a quick snack.
Equipment
- 1 Baking dish (medium, 9x9 inches or similar)
- 1 mixing bowl (medium)
- 1 spoon or spatula
- 1 Piping bag with round tip (or ziplock bag with corner cut)
- 1 Small bowl (for Panko mixture)
Ingredients
Stuffed Peppadews:
- 14 oz 400 g jar Peppadews, drained
- 2 strips cooked bacon finely chopped
- 4 oz 120 g garlic and herb goat cheese, room temperature
- 2 oz 60 g cream cheese, room temperature
Panko Topping:
- ¼ cup 20 g Panko breadcrumbs
- ¼ tsp kosher salt
- ½ tbsp unsalted butter melted
Instructions
- Preheat Oven: Start by preheating your oven to 375°F (190°C). A properly heated oven ensures the Peppadews cook evenly and the Panko topping crisps perfectly without burning. Place the oven rack in the center to allow for consistent heat circulation and optimal baking results.
- Prepare Cheese Filling: In a medium mixing bowl, combine the garlic and herb goat cheese with the cream cheese. Stir thoroughly using a spatula or spoon until the mixture is smooth, creamy, and lump-free. This step ensures that every Peppadew receives a uniform, velvety filling that melts beautifully when baked.
- Add Bacon: Fold the finely chopped, cooked bacon into the cheese mixture. Mix gently but evenly to ensure that every bite contains the perfect balance of savory bacon and creamy cheese. Taste the mixture and adjust with a pinch of salt if needed. Bacon adds depth and a smoky, savory contrast to the sweet Peppadews.
- Prepare Piping Bag: Fit a piping bag with a round tip, or use a ziplock bag with a small corner cut off. Fill the bag with the cheese and bacon mixture. Using a piping bag allows you to fill each Peppadew neatly and efficiently, ensuring a polished, professional presentation.
- Pipe Filling Into Peppadews: Carefully pipe the cheese mixture into each drained Peppadew until slightly mounded. Avoid overfilling to prevent spillage during baking. Ensuring each pepper is evenly filled guarantees that every bite is balanced and flavorful.
- Prepare Panko Topping: In a small bowl, combine the Panko breadcrumbs with melted butter and a pinch of kosher salt. Stir until all crumbs are coated evenly with butter. This mixture will create a light, golden, and crunchy topping that enhances the texture and flavor of the stuffed Peppadews.
- Coat Peppadews With Panko: Gently press the top of each stuffed Peppadew into the Panko mixture so that the crumbs adhere to the cheese. Make sure the topping is evenly distributed across all Peppadews to achieve consistent crunch and a visually appealing finish.
- Arrange Peppadews For Baking: Place the stuffed Peppadews snugly in a medium baking dish with the Panko side facing up. Position them close together but leave a small gap around the edges to allow heat to circulate. This ensures the Peppadews cook evenly and the topping browns uniformly.
- Bake Peppadews: Bake in the preheated oven for 12–15 minutes or until the tops turn lightly golden and the filling is warm throughout. Baking gently melts the cheese, allowing the flavors to meld while keeping the Peppadews intact.
- Optional Broil For Extra Crispiness: For an extra crunchy topping, switch the oven to broil for 1–2 minutes after baking. Watch carefully to prevent burning, as the Panko can brown quickly. This step creates a beautiful golden crust and adds an appealing texture contrast to the creamy filling.
- Cool And Serve: Remove the Peppadews from the oven and let them cool for a few minutes in the baking dish. This allows the filling to set slightly, making them easier to handle. Serve warm on a platter as an appetizer, snack, or party bite.
- Storage Instructions: If not serving immediately, let the Peppadews cool completely and store them in an airtight container in the refrigerator for up to three days. Reheat briefly in the oven at 350°F (175°C) for 5–7 minutes to restore the Panko crunch before serving.
Notes
- Always use room-temperature cheeses to ensure a smooth, creamy filling that’s easy to pipe into the Peppadews.
- Finely chop the bacon so it mixes evenly throughout the cheese, giving every bite a balanced savory flavor.
- When filling the Peppadews, avoid overstuffing to prevent overflow during baking. A slight mound on top is perfect for holding the Panko topping.
- For the Panko mixture, lightly pressing it onto the cheese helps it stick better and creates a more even, crunchy crust.
- If you prefer a vegetarian version, omit the bacon and add toasted nuts, sun-dried tomatoes, or roasted red peppers to maintain flavor and texture.
