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.
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.
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 very healthy.
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 and healthy oil. But if you’re unsure about cooking with it, you can use avocado oil instead.
- 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
Never miss a recipe!
I typically publish a new healthy recipe once or twice per week. Want the new recipes in your inbox? Subscribe!
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 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.