Spicy-sweet pickled peppers filled with salty feta cheese, flavorful chives, and deep fried are the perfect side dish to a lazy afternoon of football.
By Rachael Dart
It’s Fall, which means it’s football season, and my favorite time of the year.
You’ve had jalapeño poppers, yes? Cream cheese-stuffed, deep-fried jalapeños? This is their slightly more sophisticated little sister—the Peppadew popper.
What’s a Peppadew? Well, first of all, they’re a trademarked pepper, which is…really weird. Yes, “Peppadew” is a brand name, and no, they are not sponsoring this, and probably don’t even know I exist. That being said, their peppers are super tasty. They’re little, cherry-sized, pickled, red peppers that have a similar heat to pickled jalapeños (if you get the hot version of the Peppadews, though they also come in mild). The cool thing about them though is their sweetness. In this recipe, it cuts through the spice a bit, and balances out the overall richness.
I stuffed these with feta to add a little salty richness, and some homegrown chives to add an oniony-garlicky flavor. Annnnd then I breaded them and threw them in a pot of super hot oil.
One thing I will say about frying, you really need to watch your oil temperature. I like using a point-and-shoot laser thermometer to give super quick readings.
In case you can’t tell from the photo with the popper skewered by a toothpick, these things are tiiiiny. So while the recipe makes about 24, I can tell you from experience that they can be easily devoured by just two individuals. So, don’t be afraid to make more!
These are super simple to make, too. Because this is feta cheese and not cream cheese, you can pretty easily just use your fingers to pack the cheese-chive mixture into the little peppers. I found the hardest part to be the breading. But, that’s only because I am the messiest human on this planet, and managed to need to wash my hands after every couple of peppers. I don’t know how I manage.Print
Rachael Dart is a freelance writer and food blogger living in Seattle. After earning her BA in English from the University of Washington, she quit her short stint as a Technical Content Writer to focus on food full-time! On her food blog, Spache the Spatula, she shares recipe creations and adaptations with personality and attitude.