Make your own tapas . . .
I first had feta stuffed Peppadews at a friend’s wedding and I have been hooked on these little sweet and slightly spicy treats ever since, but this is the first time I have ever made them myself. Normally, they can be found in the deli section of the supermarket, where you pay a ridiculous price for the convenience of having someone else stuff a little square of feta into the Peppadew for you because you can not be bothered to take the time and do it yourself. No more . . . I will henceforth be making my own feta stuffed Peppadews with the Herbivore twist of adding a small dallop of pesto at the bottom of the pepper before stuffing it with feta.
Just like Kleenex or Hoover, Peppadew is actually a brand name for a certain type of sweet piquanté peppers originally grown in South Africa. The pepper is processed for removal of the seeds and reduction of the spiciness of the pepper to more tolerable levels. It is then pickled and bottled. The flavor of a Peppadew is sweet with a slight briney spice.
Feta & Pesto Stuffed Peppadew Peppers
- 1 bottle Peppadew peppers
- 1 package feta cheese
- 1 tub of pesto or make your own fresh
Drain the brine from the jar of peppers.
Cut the feta cheese into small squares.
Using a teaspoon, place a small amount of pesto at the bottom of the Peppadew and then stuff it with the small block of feta. Do not worry of some of the pesto gushes out around the edges. Continue the same process with each pepper until you have finished the bottle, or alternatively run out of either pesto or cheese.