Lemon-Thyme Panko Peppadew Poppers with Whipped Goat Cheese

Elevate any gathering with these vibrant Peppadew poppers brimming with tangy whipped goat cheese and finished with a golden lemon-thyme panko crust. The sweet-piquant peppers offer a playful kick that pairs beautifully with creamy cheese and bright citrus.

With a silky filling whipped in moments and a crunchy herb-studded coating, these poppers are as easy to assemble as they are delicious. Perfect for parties, weeknight bites, or a quick appetizer that feels anything but basic.

Lemon-Thyme Panko Peppadew Poppers with Whipped Goat Cheese

Serves: 24 poppers Prep Time: 20 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 50 calories 4g fat

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

WHIPPED GOAT CHEESE

• 4 oz goat cheese, softened
• 2 tbsp heavy cream
• Zest of 1 lemon
• 1 tbsp fresh lemon juice
• Salt and pepper to taste

PANKO COATING & POPPERS

• 24 Peppadew peppers, drained and patted dry
• 1 cup panko breadcrumbs
• 1 tbsp chopped fresh thyme
• 1 tsp lemon zest
• 2 tbsp melted butter
• Olive oil spray

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a bowl, whip goat cheese with heavy cream, lemon zest, and lemon juice until smooth. Season with salt and pepper.
3. Transfer the cheese mixture to a piping bag or a zip-top bag with the corner snipped off. Pipe or spoon into each Peppadew pepper until just filled.
4. In another bowl, combine panko, chopped thyme, lemon zest, melted butter, a pinch of salt, and pepper.
5. Roll each stuffed pepper in the panko mixture, pressing gently to adhere.
6. Arrange coated poppers on the prepared baking sheet and lightly spray with olive oil.
7. Bake for 12–15 minutes, until the panko is golden and crisp.
8. Let rest 2 minutes before transferring to a serving platter.

Notes

Note: For a spicy variation, add a pinch of cayenne to the whipped cheese or use hot mini peppers. Best served fresh but can be refreshed in the oven before serving.

To make ahead, prepare the whipped goat cheese up to 2 days in advance and keep it chilled in an airtight container. Assemble and coat the poppers just before baking to ensure maximum crispness.

If Peppadew peppers are unavailable, substitute mini sweet peppers or mild jalapeños for a touch more heat. For extra depth, stir a tablespoon of grated Parmesan into the panko mixture.

Store leftover poppers in an airtight container in the fridge for up to 1 day. Reheat at 375°F for 5 minutes to restore their crunch.