Recipe For Stuffed Pickled Peppers
I’m happy you’re here, friends, so I can show you how to make these gorgeous little cheese stuffed pickled peppers! Whether you start with your own pickled peppers or even a jar of pickled peppadews, this herbed goat cheese stuffing is one you will not want to miss!
I received one OXO GreenSaver Produce Keeper and two bags of Melissa’s Produce Veggie Sweet Mini Peppers for this test drive. Thank you, OXO and Melissa’s!
First of all, goat cheese is the best. If you’re not a fan, though, you could absolutely substitute cream cheese for the goat cheese.
Pickled Peppers Stuffed With Sauerkraut
The sweet pickling liquid definitely brings a “bread and butter pickle” vibe to these peppers. They may even be more kid-friendly. If, that is, you feel like sharing!
You can use your favorite peppers to pickle: peppadews are sweet and lovely, or go with mini sweet peppers like I did.
Another great thing about this recipe is that, to save time, you can start with store-bought pickled peppers, so right away, you can make these easy appetizers in just a few minutes rather than waiting a couple of days for your pickled peppers to get done pickling.
Peppers Stuffed With Cabbage
Note that the recipe calls for cutting down your peppers and mincing up those trimming to include in the filling. When using smaller, rounder peppers such as cherry or peppadew, you can just mince up 2-3 extra peppers for the filling since they’re smaller.
The brine pulls out some of the water from the peppers and makes them a bit firmer so they don’t get mushy when pickled.
The pickling liquid, and the pickles themselves, are safe to store and eat at refrigerator temperatures for up to 3 weeks or so.
Marinated Stuffed Cherry Peppers With Seasoned Breadcrumbs
Do not use this pickle recipe if you are planning on canning your pickles though, because I have not tested it and do not know if the acidity is in the safe range for long-term storage at room temperature.
The cheese filling could not be easier to make. In the ingredient list, I’ll also list substitutions, and check out the Q & A for some variation ideas.
If you can’t get around to pickling your peppers in the first couple of days after you buy them or pick them, I really do like the OXO GreenSavers line of refrigerator storage bins. In my test, after 11 days–you read that right–the mini peppers I had kept in the GreenSavers were as fresh as the day I put them in there, while the “control group” that I’d put in the vegetable drawer were starting to get soft and a bit wrinkled.
Cream Cheese & Ricotta Stuffed Piquante Peppers
You’ll want a glass container or containers to place your peppers in for brining and also for the actual pickling–you’ll pour your hot pickling liquid over your prepared peppers.
While I love the idea of glass containers with lids that clamp on, I am usually disappointed that all 4 latches rarely latch, so I am recommending a lower-tech solution: these hinged glass jars are nice and deep to keep your pickles in the pickling solution, they also have clamping lids and a silicone seal.
And since the peppers need to be kept submerged in both the brine and the pickling solution, you might do well to pick up some pickling weights, especially if you’ll be doing a lot of pickling.
Hot Stuffed Cherry Peppers
Otherwise, if the mouth of your container is wide enough, you can weigh your veggies down with a small saucer or even a teacup that you can fill with beans or other (clean) weights.
The filling recipe will stuff 12 small peppers such as mini sweets, cherry, or peppadew. The pickling liquid can easily be scaled up as can the goat cheese stuffing, so don’t feel like you are only limited to making 12 stuffed pepper appetizers.
No problem. I used it because I had it and love it. If you do use it, try to pick a blend that does not contain lavender, as it can become overpowering if it steeps for a long time, and especially when heated. Other options would be Italian seasoning or Greek seasoning. Or you could also stick with fresh herbs. I used fresh thyme in this version, but a small sprig of rosemary, or a sprig or two of fresh oregano and/or basil would also work well.
Stilton Stuffed Pickled Peppers Recipe
Since this is not a canning recipe, these peppers are not meant for long-term storage at room temperature. Your “refrigerator pickled peppers” will be fine to eat for about 3 weeks.
You can either just pack the filling in with a spoon, which is what I did, or you can use a wide piping tip such as a large open start tip. It does have to be a wider tip so no bits of peppers get stuck when you’re piping.
It’s best to stuff your peppers the day you’ll be serving them. If you have any leftovers (which I doubt), finish them up by the next day. If you try to store the stuffed peppers any longer than that, the pickling juice in the peppers could make the filling a bit runny, and they’ll be harder to eat.
Stuffed Pickled Peppers
Absolutely. If you prefer not to make your own pickles, feel free to purchase some. Likely candidates are these lovely Sweety Drop peppers (very small), these sweet peppadew peppers, or these sweet cherry peppers. And don’t discount buying some pickled pepperoncini for a spicier version.
No problem. If you’re not a goat cheese fan, feel free to use cream cheese instead. In that case, you may want to jazz up the filling a bit more by adding some garlic powder or minced garlic to your mix.
If you have any questions about this or any other recipe or post on the site, there are a few ways to get in touch.
Cherry Peppers For Stuffing
If your question is more pressing, don’t hesitate to email me, and I should be back in touch within 4 hours (unless I’m asleep) or often much more quickly than that.
Not only are these tangy pickled peppers stuffed with herbed goat cheesea bit addictive–who can resist sweet, tangy, spicy, crisp and creamy in one bite?–they’re also pretty adorable. See?!
This isthe kitchen scalethat I recommend for home cooks and bakers. Using a scale will help you be more accurate and consistent in your measurements.
Pickled Cherry Peppers
Don't let its small price and small size fool you. The Escali Primo is an accurate and easy-to-use food scale that I have used for years. It's easy to store, easy to use, has a tare function, and easily switches between grams and ounces/pounds for accurate measurements.
It would really help me and other readers out if you’d rate the recipe using the star ratings in the recipe card.
Expect to have about 3/4 cup of filling, enough to fill a small pickled pepper with about a tablespoon of goat cheese filling.
Marinated Stuffed Cherry Peppers
The stated nutritional information is provided as a courtesy. It is calculated through third party software and is intended as a guideline only.
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I’m Jenni, and I’m here to help you be Fearless in the Kitchen! Search for what you need, or give me a shout. I am only an email away and am happy to help you with any baking or cooking questions you have. I’m honored to be able to help. Learn more about me on my About Page.
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