If I had to rank my favorite parts of being an adult, hosting friends for dinner is at the very top. Relaxing around the table with full plates and a glass of wine is one of my greatest joys. I’ve been brainstorming ideas for fast-yet-fancy foods that won’t tie me up in the kitchen, but will impress my guests. And these three-ingredient cheese-stuffed Peppadews do exactly that.

What are Peppadew peppers?

Peppadew is the brand name for the Juanita piquante peppers grown in South Africa. The small, shiny red peppers are crisp, sweet, and mildly spicy. Peppadew peppers are the perfect vessel for easy appetizers because they are sold stemmed and seeded, which means they’re ready for stuffing.

Where can you buy Peppadew peppers?

There are several bite-sized pickled peppers on the market, but not all of them have the sweet-tangy Peppadew bite. Look for them at the self-serve olive bar or the pickle aisle at select grocery stores. You can order them online by the jar or, if you want to go all in, by the case.

If you can’t find Peppadews, you can use any sweet jarred cherry peppers instead. They have a sweeter flavor and tougher skin, and you’ll need to seed them yourself.

Mozzarella-Stuffed Peppadew Peppers

Makes 24 to 48

2 tablespoons chopped fresh basil leaves or chives

24 marinated baby fresh mozzarella balls or ciliegine (about 12 ounces)

24 to 48 jarred Peppadew peppers (6 to 12 ounces)

1. Arrange a rack about 4 inches from the broiler element and heat the broiler to high.

2. Finely chop fresh basil leaves or chives until you have about 2 tablespoons.

3. Stuff one marinated baby fresh mozzarella ball (reserve the marinade) into each Peppadew pepper. If the opening of the Peppadew is small, cut the mozzarella in half and stuff with half of the mozzarella, rounded side facing out. Arrange the stuffed peppers on a rimmed baking sheet.

4. Broil until the peppers begin to blister and the mozzarella is hot but not melting out of the peppers, 2 to 3 minutes.

5. Transfer the mozzarella-stuffed peppers to a serving platter. Drizzle with the reserved mozzarella marinade and garnish with the herbs.

Recipe notes

(Patty Catalano is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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