GOAT CHEESE STUFFED PEPPADEWS | HEALTHY DELICIOUS
Peppadew peppers (sweet piquante peppers) are mildly spiced, with a sweet heat. Look for them packaged in jars near the pickles or loose on your grocer's olive bar. (Don't confuse them for cherry peppers, which are very hot!)
Provided by Lauren
Total Time 10 minutes
Prep Time 5 minutes
Cook Time 5 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Heat your broiler.
- Rinse away the oil that the peppadews were stored in, then place them in a shallow baking dish. Stuff each pepper with about 1/2 teaspoon of cheese and top with breadcrumbs. Spritz with olive oil spray. Broil 1-2 minutes, or until the breadcrumbs are toasted and golden brown.
- Add the balsamic vinegar to a small pan set over high heat. Bring to a oil and cook until reduced by 3/4 – about 2 minutes. Drizzle over the peppers.
Nutrition Facts : Calories 238 kcal, ProteinContent 9 g, FatContent 14 g, SaturatedFatContent 5 g, CholesterolContent 13 mg, SodiumContent 147 mg, FiberContent 8 g, SugarContent 12 g, ServingSize 1 serving
SPICY PEPPADEW® PEPPER MAC AND CHEESE RECIPE | ALLRECIPES
Rich and creamy mac and cheese with a little spicy kick! I use the hot variety of the Peppadew® peppers, but the sweet variety would be delicious also. Cavatappi is a nice, hardy pasta with lots of nooks and crannies to trap and hold the cheese.
Provided by Dawn P.
Categories Main Dishes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Total Time 1 hours 10 minutes
Prep Time 15 minutes
Cook Time 55 minutes
Yield 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat butter over medium-low heat in a Dutch oven or a heavy-bottomed saucepan. Add onion and kosher salt; cook, stirring occasionally until softened and lightly golden, about 20 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain and set aside.
- Stir flour into the sauteed onion; increase heat to medium and cook for 1 minute. Pour in milk and heavy cream in a steady stream, stirring or whisking to combine. Bring mixture to a simmer; cook until thickened, about 8 minutes.
- Stir Cheddar cheese, Neufchatel cheese, hot pickled red peppers, and Worcestershire sauce into the milk mixture until fully melted and combined. Season with salt and pepper. Add pasta and toss carefully to coat. Pour into a large casserole dish.
- Combine Parmesan-Romano cheese, bread crumbs, and olive oil in a small bowl. Sprinkle over mac and cheese.
- Bake in the preheated oven until cheese is bubbling and the top is golden, 25 to 35 minutes.
Nutrition Facts : Calories 649.3 calories, CarbohydrateContent 48.1 g, CholesterolContent 120 mg, FatContent 41.1 g, FiberContent 2.4 g, ProteinContent 23.3 g, SaturatedFatContent 23.6 g, SodiumContent 612 mg, SugarContent 6.1 g
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