A wonderfully tasty appetizer, these stuffed mini peppers are also very easy to make.
Ready in under 30 minutes and so very flavorful, 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.
These 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.
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 because I want to add my own spices.
Spices: Garlic powder, dried oregano, and red pepper flakes.
Making stuffed mini peppers is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
Your first step is to set an oven rack 6 inches below the broiler element (not directly below), then heat your broiler.
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.
Now, prep the peppers. Start by cutting them 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.
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.
Arrange the peppers on a broiler-safe rimmed baking sheet.
Broil them 6 inches below the heating element until the cheese is golden brown, about 3 minutes. Keep a close eye on them.
Make sure not to place the peppers directly under the heating element. Six inches below is best, but even then, you should keep a close eye on the peppers to make sure they don't burn.
Frequently asked questions
Yes. Softened cream cheese will work, although I do feel that the tang of the goat cheese enhances this dish.
You could use bell peppers if you like. You'll need to adjust the amounts of the filling, obviously.
Yes, you can. I don't think they'll 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.
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, cumin, and smoked paprika.
As mentioned above, you can make this recipe with cream cheese, although I feel that goat cheese is a better choice. But this cream cheese dip is incredible, and I sometimes use it in this recipe.
I almost always serve these tasty peppers as a party appetizer. But sometimes I serve them to my family as a side dish, especially when I make chicken kabobs. The two dishes complement each other really well.
You can keep the 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.
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Stuffed Mini Peppers
- 4 oz 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
- 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 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, cheese side up.
- 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.