Garlic & Herb Cream Cheese Stuffed Peppadews
This recipe makes a flavorful starter that is perfect as a part of a antipasti platter or Holiday or Dinner Party spread .
Prep Time 10 minutes
Total Time 10 minutes
- 20-30 Peppadew piquante peppers
- 6 ounces cream cheese at room temperature
- 1 garlic clove minced
- 1 good handful fresh flat leaf parsley chopped
- salt and pepper to taste
In a bowl, combine cream cheese garlic and chopped parsley, stirring until evenly incorporated.
Season to taste with salt and pepper.
Add the mixture to a piping bag and pipe the filling into the peppers
Serve immediately or refrigerate for up to 2 hours; let come to room temperature for 15 minutes prior to serving.
Calories: 73kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 164mg | Potassium: 23mg | Sugar: 1g | Vitamin A: 635IU | Vitamin C: 24.3mg | Calcium: 17mg | Iron: 0.8mg