Description
Sweet piquanté peppers are small, round peppers with a wonderfully sweet, fruity flavour and a gentle chilli warmth.
They can be eaten fresh, roasted, chopped into salads, added to pizza and pasta, or preserved in a sweet and tangy brine.
The familiar PEPPADEW name is a brand associated with commercially pickled sweet piquanté peppers, so for our home-grown peppers we call them Sweet Piquanté Peppers.
A little tip: Remove the seeds and inner membrane for a gentler flavour, or leave some in if you’d like a little more warmth.
Cream Cheese Stuffed Piquanté Peppers
Ingredients
8 fresh sweet piquanté peppers
100 g cream cheese
Pinch of salt
Black pepper
Fresh herbs, optional
Method
Cut the tops from the peppers and carefully remove the seeds.
Mix the cream cheese with a little salt, black pepper and chopped herbs.
Fill each pepper with the cream cheese mixture.
Serve fresh, or bake at 180°C for around 10 to 15 minutes until warm.
Tammy’s tip: Sage, parsley or spring onion all work in the cream cheese.
