A wholesome and tasty appetizer, these goat cheese stuffed mini peppers are also very easy to make. I serve them often, to guests and to my family.
I always look for fun, tasty appetizers. My husband and I host a lot of dinner parties, and we like to start with drinks and appetizers.
It’s easy to serve deviled eggs, fresh-cut veggies with Greek yogurt dip and a few kinds of cheese. But sometimes I want something a little more elaborate.
A great party appetizer
These goat cheese stuffed mini peppers fit the bill. They’re still very easy to make and can be prepped in advance, which is a big advantage when hosting. They are very tasty, and they look so pretty. And the bonus: peppers are also good for you.
My kids love these peppers and request them often, whether we’re having company or not, and I am happy to oblige. In fact, they usually help me make this recipe and do most of the work by themselves!
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty appetizer. 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: A delicious oil that I use often. But if you’re unsure about cooking with it, you can use avocado oil instead. It has a higher smoke point.
Soft goat cheese: I use plain cheese in this recipe.
Spices: Garlic powder, dried oregano, and red pepper flakes. Make sure they are fresh! A stale spice can easily ruin a dish. Speaking from experience here.
How to make goat cheese stuffed mini peppers
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Prep the peppers (try saying this three times, FAST! 😂). Start by cutting the peppers in half and removing the seeds and the membranes. Arrange them on a parchment-lined, broiler-safe, rimmed baking sheet.
Mix the cheese with the spices.
Stuff the cheese mixture into the peppers.
Spray them with olive oil and broil 6 inches below the heating element (not directly below) until the cheese is golden brown, about 3 minutes. Keep a close eye on them! Broilers are potent.
How to serve them
I almost always serve goat cheese stuffed mini peppers as an appetizer. But sometimes I serve them as a side dish, especially when I make chicken kabobs. The two dishes complement each other well.
What about leftovers?
You can keep leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave on 50% power. Or enjoy them cold! They are surprisingly good straight out of the fridge.
More mini peppers recipes that you might enjoy
The simplest recipe is roasted mini peppers. They are easy to make and very tasty, so I make them often. Another good one is this tasty recipe for pizza mini peppers. My kids adore it!
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Goat Cheese Stuffed Mini Peppers
INGREDIENTS
- 8 mini bell peppers
- Olive oil spray
- 4 oz soft goat cheese such as Chevre, room temperature
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
INSTRUCTIONS
- Line a rimmed broiler-safe baking sheet with parchment paper.
- Cut the mini peppers in half lengthwise, leaving the stems intact. Remove seeds and membranes.
- Spread the peppers, cut side down, on the baking sheet. Spray them with olive oil, then turn to the other side, so that cut side is up.
- Place the cheese, garlic powder, oregano and red pepper flakes in your food processor. Process to combine. You can also mix by hand, using a fork.
- Spoon the seasoned goat cheese into the mini bell peppers, using about one heaping teaspoon per half bell pepper. Spray the tops with olive oil.
- Heat your broiler on high and position a rack 6 inches below the heat source (not directly below).
- Broil the stuffed peppers until the cheese is golden brown, 3-5 minutes. Serve immediately, or keep them in a warm oven until your guests arrive.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.