A healthy 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.
These goat cheese stuffed mini peppers are one of my favorite appetizers.
I always look for fun, tasty appetizers. I host a lot of dinner parties, and I like to start with drinks and appetizers. It’s easy to serve deviled eggs, fresh cut veggies with Greek yogurt dip and a few cheeses. But sometimes I want something a little more elaborate.
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 goat cheese stuffed mini peppers and request them often, whether we’re having company or not, and I am happy to oblige. In fact, they help me make them and do most of the work by themselves!
Are goat cheese stuffed mini peppers healthy?
I think they are. Peppers are very healthy, unless you’re sensitive to nightshades. Goat cheese is healthy too – in fact recent research says that full fat dairy is not just harmless, but might have anti inflammatory properties.
How to serve goat cheese stuffed mini peppers
I almost always serve this dish as an appetizer. But sometimes I serve it as a side, especially when I make chicken kabobs. The two dishes complement each other well.
What about leftovers?
You can keep leftovers of these goat cheese stuffed mini peppers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave on 50% power.
More mini peppers recipe you might enjoy
Goat Cheese Stuffed Mini Peppers
- 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
- Line a rimmed 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. 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.