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 Greek yogurt deviled eggs, fresh-cut veggies with cream cheese dip or Greek yogurt dip, and a few kinds of cheese served with keto crackers. 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.
Other stuffed-pepper recipes that I like include stuffed peppers without rice, stuffed poblano peppers, and peppers pizza.
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Ingredients
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.
Variations
- You can use softened cream cheese instead of goat cheese.
- Substitute ½ teaspoon of fresh minced garlic for garlic powder.
- Add a pinch of smoked paprika for a nice smoky flavor.
Stuffed Mini Peppers Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
- 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. (Photos 1-2).
- 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. (Photo 3).
- 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. (Photo 4).
- 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. (Photos 5-6).
Expert Tip
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.
Recipe FAQs
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.
Variations
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.
Serving Suggestions
I almost always serve these tasty peppers as a party appetizer. I like to serve them alongside spicy deviled eggs, keto empanadas, bacon-wrapped scallops, and keto stuffed mushrooms.
But sometimes I serve them to my family as a side dish. They go well with any of the following entrees:
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave at 50% power.
Or enjoy them cold! They are surprisingly good straight out of the fridge.
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Recipe Card
Stuffed Mini Peppers
Ingredients
- 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
Instructions
- 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 of a 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.
Video
Notes
Add Your Own Notes
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. 
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