I only recently heard about Peppadew peppers (though they’ve been around for several years), so when I saw them at Martin’s Wine Cellar, I had to give them a try. I thought they would be good stuffed with goat cheese. I’ve made a goat cheese spread before with a bit of butter blended in to make it spreadable, but decided to try a bit of Colatura (a wonderful essence of anchovies I also only recently heard about).
I drained the peppadews in a sieve, blended about a tablespoon of the colatura into the softened goat cheese, and stuffed the peppers.
I placed them under the broiler until the cheese was warm and bubbly, and the peppers charred just a bit. Wow, it was hard to share half of them with my husband. They are addictive – sweet peppers with just a bit of heat – tangy goat cheese with that extra bit of umami from the colatura. I ordered a case of the peppadew peppers so we can have them often. I may even be able to part with some for guests.
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