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Peppadew peppers stuffed with mozzarella

Prep Time2 hrs 20 mins
Total Time2 hrs 20 mins
Servings: 4 people


  • 24 Belgioioso perline mozzarella balls, drained
  • 24 red Peppadew peppers, drained
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh chopped parsley
  • 1 tbsp fresh chopped oregano
  • 1/2 tbsp fresh chopped thyme
  • 1 tsp chili flakes (optional)
  • 1 tbsp balsamic vinegar (optional)
  • Salt and pepper to taste


  • Place the mozzarella with the oil, herbs, and salt and pepper in a medium size bowl. "Massage" mozzarella with your hands until uniformly coated with oil and herbs. Cover bowl with foil, and leave the cheese to marinate in the fridge for 1-2 hours or overnight.
  • Take the mozzarella balls out of the marinade and dry slightly with a paper towel. Place 1 mozzarella ball inside each Peppadew pepper, handling the peppers gently so as not to break them. Serve slightly chilled, on their own or with balsamic vinegar drizzled over the top.
  • Enjoy!