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 kinds of cheese. But sometimes I want something a little more elaborate.
These 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 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 for most healthy people, 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 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 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.