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PEPPADEW® Peppers Recipe

Parkers Blue Ash Stuffed PEPPADEW® Appetizer Recipe


5ea (3Red, and 2 Gold) PEPPADEW® Peppers
2ea (.75oz) stern left on top radish, cut in half, stored in ice water
2oz. Kentucky Beer Cheese
1 1/2oz 3 each 5” w leafy green fresh celery
1/2ea Pretzel Roll
3/4oz 3 each 3”1/2” cleaned carrots
2 Tbsp Softened, Not Melted Butter
1/2oz 4 each Pitted Olive Mix

Additional Info
  • Makes 4-6


Drain PEPPADEW® peppers. Using pastry bag, fill each PEPPADEW® with beer cheese. Cut a pretzel bun in half lengthwise, spread 2 Tbsp butter onto half of a pretzel bun and griddle for 3 minutes at 350 degrees until golden brown. Cut the griddled bread into three equal strips, lengthwise. Assemble all vegetables and beer cheese stuffed PEPPADEW® peppers in a square dish. Place this dish at one end of a 4” x 8” rectangular plate. Place the 3 pieces of sliced griddled pretzel bread slightly over lapping and adjacent to the square dish.

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