My friend Sara shared this recipe for her stuffed peppadew peppers after I had them at one of our Girls Night In get-togethers. I kept finding myself going back for seconds (and thirds!). Sara's the bomb! She's a wife, mama, and health conscious fitness instructor who has a great combo of sweet and sultry in her personality. She's just a good person, and I like good people. Here we are with our other galpals having dinner during one of our GNOs (Girls Night Out). Do you see her? I totally have a big neon pink arrow pointing at her. :)
|My fun and adventurous girlfriends L to R: Ashley, Hanna, La, me, Maria, Amy, and Sara|
See what I mean? Sweet and sultry even in the picture!
Speaking of sweet and sultry, have you ever had a peppadew pepper? I hadn't until Sara introduced me to them a couple Christmases ago. Peppadews are a small sweet piquante pepper that are pickled. You can sometimes find them in an olive bar if your grocery store has one like our local QFC does, or I get them jarred at Whole Foods in the pickled veggies section. In this recipe, they're stuffed with a pureed garlicky cashew mixture instead of cheese. I've stuffed them with Boursin cheese and that's good too if you're looking for a super fast snack, but I actually prefer the cashew mixture - I like the creamy nuttiness combined with the garlic and lemon inside the sweet, tart, spicy pepper. This is pretty quick to put together but plan ahead since the cashews have to soak for a few hours before making this little appetizer.
Thanks for sharing, Sara!
Stuffed Peppadew Peppers (vegan, gluten free)
Makes about 20 peppers
1/2 cup raw cashews
1 cup water
1-2 garlic cloves
1 tablespoon lemon juice
1/2 teaspoon salt or more to taste
1 jar of mild or hot peppadew peppers
Chives for garnish
Soak the cashews in a cup of water for at least 4 hours.
Drain the peppers and place them on a paper towel upside down to continue draining.
Rinse and drain the cashews and add to a food processor (I use our Magic Bullet and it works great) with a 1/4 cup water and process. When it is mostly ground up, add the garlic, salt and lemon juice and more water if necessary. Process for several minutes until it is smooth and fluffy. Place mixture into a ziptop bag, cut the tip, and squeeze into the peppers that have been draining on a paper towel upside down. Plate and garnish with chopped chives.
*Update 1/7/13: Our friend La has tried these peppers stuffed with goat cheese too. Yum! I wonder if hummus might be good too?!? Ooh the possibilities! Another tip I forgot to mention before - if the cashew mixture comes out too thin, I throw in a couple tablespoons of cashews in until I get the consistency I want. They weren't soaked but it still turned out great. If it's too thick, add a little more water.
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