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Stuffed Peppadew Peppers

  • Yield: Makes 24

Source: Martha Stewart Weddings, Summer 2012


  • 24 Peppadew peppers
  • 12 bocconcini, cut in half
  • Coarse salt
  • 1 tablespoon olive oil
  • Fresh oregano leaves, for garnish


  1. Place the peppers on top of a paper towel to drain, and then pat them dry. Stuff a bocconcini half into each pepper. Season with a pinch of salt and a drizzle of olive oil. Garnish with oregano.

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