Stuffed-Pepper Wreath

Name: Stuffed-Pepper Wreath
Total time: 30 min
Ingredients: 1 (8-oz.) dds; 1 oz. Parmesan cheese, grated (about 1/4 cup); 2 tsp. extra-virgin olive oil; 2 tsp. fresh orange juice (from 1 orange); 1/2 tsp. kosher salt; 1/2 tsp. black pepper; 1 garlic clove, grated (1/4 tsp.); 2 (1/2-oz.) pkg. rosemary sprigs; 2 (1/2-oz.) pkg. sage sprigs, leaves and thin stems only; 1 (1/2-oz.) pkg. thyme sprigs, woody stems removed; 2 1/2 cups mild Peppadew peppers (about 32 peppers); 1/2 cup whole green olives (such as Castelvetrano or picholine); 1 Tbsp. thinly sliced fresh chives

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Surprise guests with an appetizer that doubles as a centerpiece.

By

Marianne Williams

Published on December 16, 2022

Stuffed-Pepper Wreath — Photo:
Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Christine Keely

Active Time:

30 mins

Total Time:

30 mins

Servings:

8

This festive holiday appetizer is as beautiful as it is easy. A bit like making a flower arrangement, you’ll have fun styling sprigs of hearty herbs into a lush green wreath, adorning it with green olive ornaments and the star of this appetizer: stuffed Peppadew peppers. Sweet, juicy, and a little spicy, these stuffed peppers are a perfect one bite snack that also happen to be a naturally festive shade of red.

or added flavor, the peppers are stuffed with a creamy and tangy goat cheese filling made with garlic and Parmesan. If you can’t find Peppadews at your local grocery store, substitute jarred sweet or hot pickled cherry peppers for the same bright red color and similar flavor.

For effortless entertaining, assemble the wreath in the morning before guests arrive and store it in the fridge until ready to serve. You can even prepare the goat cheese filling up to three days in advance and keep it in the refrigerator. Just remember to let it come to room temperature before piping.

Ingredients

1 (8-oz.) goat cheese log
1 oz. Parmesan cheese, grated (about 1/4 cup)
2 tsp. extra-virgin olive oil
2 tsp. fresh orange juice (from 1 orange)
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 garlic clove, grated (1/4 tsp.)
2 (1/2-oz.) pkg. rosemary sprigs
2 (1/2-oz.) pkg. sage sprigs, leaves and thin stems only
1 (1/2-oz.) pkg. thyme sprigs, woody stems removed
2 1/2 cups mild Peppadew peppers (about 32 peppers)
1/2 cup whole green olives (such as Castelvetrano or picholine)
1 Tbsp. thinly sliced fresh chives

Directions

Place goat cheese, Parmesan, oil, orange juice, salt, pepper, and garlic in a food processor; pulse until smooth, about 12 pulses, stopping to scrape down sides halfway through. Transfer goat cheese mixture to a small ziplock plastic bag or piping bag fitted with a decorative star tip. Snip a 1/2-inch tip off ziplock or piping bag.
Arrange herb sprigs in a circle around the perimeter of a large round platter. Pipe about 1 1/2 teaspoons cheese mixture into each pepper. Arrange stuffed peppers, cheese sides up, on top of and around herb sprigs. Garnish with olives; sprinkle peppers with chives. Serve at room temperature, or refrigerate until ready to serve.