A wonderfully 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.
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. There are many types of goat cheese - Chevre is a good one.
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 stuffed mini peppers
It's so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Your first step is to set an oven rack 6 inches below the broiler element (not directly below), then heat your broiler.
2. In a small bowl, mix the cheese with the spices. The cheese needs to be soft, so microwave it for 20-30 seconds if needed.
3. Now prep the peppers (try saying this three times, FAST! 😂). Start by cutting the peppers in half and removing the seeds and the membranes. Then turn them so that the cut side is down on the cutting board, and spray them with olive oil.
4. Next, flip the peppers so that the cut side is up. Stuff the cheese mixture into the peppers, then lightly spray them with more oil.
5. Arrange the stuffed mini peppers on a broiler-safe rimmed baking sheet.
6. broil 6 inches below the heating element until the cheese is golden brown, about 3 minutes. Keep a close eye on them! Broilers are potent.
Variations and substitutions
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!
If you do opt to season the cheese by yourself, you can vary your spices. Tasty options include onion powder, dried basil, and smoked paprika.
How to serve them
I almost always serve 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 really 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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Stuffed Mini Peppers
INGREDIENTS
- 4 oz soft goat cheese such as Chevre, room temperature
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- ¼ teaspoon dried oregano
- 8 mini bell peppers
- Olive oil spray
INSTRUCTIONS
- If your cheese is fridge-cold, slice it and microwave 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 turn to the other side, so that the cut side is up.
- Spoon the seasoned goat cheese into the peppers, using about one heaping teaspoon per half bell pepper. Lightly spray the tops with olive oil.
- Arrange the peppers in a single layer on a rimmed baking sheet.
- Broil the peppers until the cheese is golden brown, 3-5 minutes. Serve immediately, or keep them in a warm (150 degrees F) oven until your guests arrive, up to one hour.
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NUTRITION PER SERVING
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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, and Country Living. 