It was tough going back to the office after a long staycation. I’ll admit Jason, Rookie and I were quite lazy over the break, but we enjoyed every minute of it. I fell into a relaxing rhythm of baking, sipping coffee at Starbucks, and watching Movies on Demand in the evening. The farthest the three of us ventured was to my parents’ house to celebrate Christmas and New Year’s Day.
I didn’t even do much cooking. That’s because Jason and I were perfectly content nibbling on small plates – like roasted romanesco with honey-Sriracha glaze, Brussels sprouts gratin and these baked stuffed peppadews – and our stash of holiday sweets and snacks.
If you fancy hors d’oeuvres with heat, you must make this simple savory treat. Customize it to your liking. Don’t like Feta cheese? Sub in mozzarella or brie. Fresh out of thyme? Use oregano or rosemary. The possibilities are endless. Enjoy stuffed peppadews straight from the oven (with a glass of wine) or add them to a salad for a pop of color and piquancy.
- 6 peppadew or cherry peppers
- 3 tablespoons Feta cheese crumbles
- 4-5 garlic cloves
- ¼ teaspoon fresh thyme leaves
- 1 teaspoon East Meets Zest seasoning (optional, see notes)
- freshly ground black pepper
- 2 tablespoons olive oil, divided
- Preheat oven to 350 degrees.
- Bring a small pot of salted water to a boil. Add peppers and cook, uncovered, for 2 minutes. Drain. Using a small paring knife and measuring spoon, remove stems and seeds.
- Divide the Feta cheese evenly among the peppers and transfer them to a small baking dish. Nestle garlic cloves between the peppers.
- Sprinkle on thyme and East Meets Zest seasoning, if using. Season with pepper and drizzle with 1 tablespoon olive oil.
- Bake for 30 minutes or until the cheese is browned and the peppers are tender.
- Drizzle with remaining tablespoon olive oil and serve immediately.
