These stuffed mini peppers are a flavorful and easy appetizer. I fill them with well-seasoned goat cheese and briefly broil them to melt and brown the cheese. They're ready in under 30 minutes!
My husband and I like to host. When we do, it's easy to serve deviled eggs, fresh-cut veggies with cream cheese dip, and pimento cheese with keto crackers. But sometimes, I want something more elaborate. These stuffed mini peppers fit the bill. They're still easy to make and can be prepared in advance, which is a big plus when hosting. They are delicious and look so pretty!
Ingredients
You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Mini bell peppers: The ones that usually come in assorted colors in a plastic bag.
- Olive oil spray: I use extra-virgin olive oil. You can use avocado oil if you prefer an oil with a higher smoke point.
- Soft goat cheese: I use plain goat cheese because I like to add my own spices.
- Spices: Garlic powder, dried oregano, and red pepper flakes.
Variations
- You can use softened cream cheese instead of goat cheese. This cream cheese dip is incredible, and I sometimes use it in this recipe.
- You can turn this recipe into a three-ingredient recipe if you use seasoned goat cheese. I like to add my own spices to plain goat cheese, but sometimes easy is good!
- Substitute ½ teaspoon of fresh minced garlic for garlic powder.
- Add a pinch of smoked paprika for a smoky flavor.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Mix the softened cheese with the spices.
Prep the peppers. Start by cutting them in half and removing the seeds and membranes. Then, turn them so the cut side is down on the cutting board, and spray them with olive oil.
Flip the peppers so that the cut side is up. Stuff the cheese mixture into the peppers, then lightly spray them with more oil. Arrange the peppers on a broiler-safe rimmed baking sheet.
Broil the peppers 6 inches below the heating element until the cheese is golden brown, about 3 minutes. Keep a close eye on them. Serve them immediately, or keep them in a warm oven until ready to serve.
Expert Tip
Please don't place the peppers directly under the heating element. Six inches below is best, but even then, you should keep a close eye on them to ensure they don't burn.
Recipe FAQs
Yes. Softened cream cheese will work, although the tang of the goat cheese enhances this dish.
You can use bell peppers if you'd like. Obviously, you'll need to increase the amount of the filling.
Yes, you can. You can see an example in the photo below. They won't be as good, but if pressed for time or if you just don't want to deal with the oven, you can serve them raw. 
Serving Suggestions
I almost always serve these mini peppers as a party appetizer. I like to serve them alongside spicy deviled eggs, keto empanadas, bacon-wrapped scallops, and keto stuffed mushrooms.
But sometimes, I serve them to my family as a side dish. I serve them with any of the following pan-cooked entrees (because the oven is used for the peppers):
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave at 50% power. Or enjoy them cold! They are surprisingly good straight out of the fridge.
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Recipe Card
Cheesy Stuffed Mini Peppers
Video
Ingredients
- 4 ounces soft goat cheese - room temperature
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- ¼ teaspoon dried oregano
- 8 mini bell peppers
- Olive oil spray - extra virgin; or avocado oil
Instructions
- If your cheese is refrigerator-cold, slice it and microwave it for 30 seconds to soften.
- Place the cheese, garlic powder, oregano, and red pepper flakes in a small bowl and mix well with a fork.
- Set an oven rack 6 inches below the broiling element, then heat your broiler.
- Cut the mini peppers in half lengthwise, leaving the stems intact. Remove the seeds and membranes.
- Spread the peppers, cut side down, on a cutting board. Spray them with olive oil, then flip them so that the cut side is up.
- Spoon the seasoned goat cheese into the peppers, using about one heaping teaspoon per half pepper. Lightly spray the tops with olive oil.
- Arrange the peppers in a single layer on a rimmed baking sheet, cheese side up.
- Broil the peppers until the cheese is golden brown, 3-5 minutes. Serve immediately, or keep them in a warm (170°F) oven until your guests arrive, and up to one hour.
Notes
- You can turn this recipe into a three-ingredient recipe if you use seasoned goat cheese. I like to add my own spices to plain goat cheese, but sometimes easy is good!
- I use extra-virgin olive oil. You can use avocado oil if you prefer an oil with a higher smoke point.
- Please don't place the peppers directly under the heating element. Six inches below is best, but even then, you should keep a close eye on them to ensure they don't burn.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave at 50% power. Or enjoy them cold! They are surprisingly good straight out of the fridge.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Elizabeth Wing says
Hi Vered. Once ready to eat I drizzle a tiny bit of real maple or honey on them. Yum!
Vered DeLeeuw says
Yum! I love this idea, Elizabeth!
Harriet says
This was a wonderful, tasty recipe, Vered. I used it as a dip with veggies. Great flavor! Thanks so much for all of your delicious recipes. They are greatly appreciated.
Vered DeLeeuw says
I'm so glad you enjoyed this recipe, Harriet! Thank you for the comment. ❤️