ADVERTISING

Stuffed Peppadew Peppers with Goat Cheese and Marcona Almonds

Super simple and incredible flavorful, these one-bite stuffed pepper appetizers are very addictive. If you can’t find the Spanish marcona almonds in your supermarket or specialty food store, simply roast raw, skinned almonds with a little olive oil and coarse salt until golden. Find Peppadews at the olive bar of well-stocked markets, or in the grocery aisle next to the jarred olives. Serve with glasses of dry rosé or Barcelona-style gin and tonics.

ADVERTISING

Ingredients

number of servings
1
  • 4 ounce chèvre, at room temperature Added to
  • 15 to 20 peppadew peppers, halved Added to
  • 12 Cup marcona almonds Added to
  • 1 tablespoon fresh oregano leaves Added to
  • 3 tablespoon extra-virgin olive oil, for drizzling Added to
  • freshly ground black pepper Added to
ADVERTISING

Directions

15 min.
1. Step

Arrange the peppers on a serving platter. Using a spoon or a zipper-top plastic bag with the corner clipped, fill the peppers with goat cheese.

2. Step

Set an almond into each pepper sprinkling the rest on the plate. Before serving, sprinkle with oregano leaves and black pepper, and drizzle with olive oil.

The latest recipes

The latest recipes

Reels

New

Top categories

Pasta

438 recipes

Dinner

2992 recipes

Breakfast

681 recipes

Meatless meals

1573 recipes

Meals with meat

1669 recipes

Baking

2338 recipes

Quick meals

2527 recipes

Side dish

1167 recipes

Brunch

638 recipes

Lunch

3003 recipes

Dessert

1696 recipes