Goat Cheese Stuffed Mini Peppers with only 5 simple ingredients is the perfect appetizer recipe you can whip up last minute for your next holiday or dinner party. It gets devoured every time and takes only 25 minutes to make.
Table of contents
These goat cheese stuffed mini peppers are so good that if you blink twice, you may miss out on grabbing one for yourself when you serve them at your next party!
What we have here is sweet mini bell peppers stuffed with tangy goat cheese, then roasted to perfection until creamy and warm. They are not only tasty but also look so pretty and fancy, while being such an easy recipe!
My always hungry hockey playing boys came by while I was testing the recipe, and half the peppers were gone. Good thing, they are so easy to whip up, I make them for a side dish with dinner!
Why You Will Love This Recipe
- Easy: Quick and effortless to whip up with only 5 ingredients in 25 minutes.
- Colorful appetizer: Adds a pop of color to any serving platter or board.
- Huge crowd pleaser: Similar to jalapeno poppers but no one has to be worried about it being too spicy. Plus they are gluten-free, vegetarian and low carb.
- Make in advance: Uncooked stuffed mini peppers will keep well in the fridge for up to 2 days.
Goat cheese stuffed mini peppers are an easy appetizer with 5 simple ingredients, and that includes salt and pepper. That’s it!
- Mini peppers: These are the kind you find bagged at the grocery store. They are also called mini bell peppers or mini sweet peppers. You will need 1 lb but feel free to use 1.5 lbs, there is enough filling in this recipe.
- Soft goat cheese: It is usually packaged in the shape of a log and is labeled chevre. I used plain goat cheese but feel free to use herbed goat cheese etc.. Your log of goat cheese will also have to be softened.
- Garlic: Freshly minced garlic cloves for best taste, but garlic powder could be used in a pinch.
- Salt and ground black pepper: To season and taste. Black pepper and goat cheese really shine when mixed together.
- Optional: Fresh herbs for garnish. I love to sprinkle with fresh parsley, chives, green onions or fresh basil. Use what you have in your fridge or garden.
What Other Cheese Can I Use?
- Feta cheese: Since this cheese is salty, skip salt. Along with the garlic I use in this recipe, try adding onion powder, smoked paprika, cumin or basil.
- Ricotta cheese: Make sure to drain any liquid and add some lemon juice and lemon zest, or Parmesan cheese to taste.
- Cream cheese: Just make these stuffed mini peppers with cream cheese instead.
How to Make Goat Cheese Stuffed Mini Peppers
There is minimal prep for this delicious appetizer, but you will need to slice peppers lengthwise, deseed them, and line 2 large baking sheets with parchment paper.
- Make filling: Combine softened cheese, garlic, salt and pepper in a medium bowl. Stir until thoroughly mixed.
- Prep and stuff: Using a paring knife, cut peppers in half lengthwise and remove the seeds. There should be no inner ribs to worry about. Fill your little peppers halves with creamy goat cheese filling, dividing it evenly. It should not be spilling out over.
- Bake: Place peppers cut-side up on prepared rimmed baking sheets in a single layer and bake for 15 minutes or until filling is hot. Keep a close eye on them so they don’t burn.
- Serve: Transfer to a platter, garnish with parsley, and serve warm.
Tips for Best Results
- To soften the cheese: Cut into cubes and place it in the microwave for a few seconds until it is a spreadable consistency.
- Lay flat: Before baking, make sure your cheese filled peppers are sitting as flat as possible, so the filling doesn’t leak out.
- Don’t over stuff: Use a small spoon to fill your pepper halves and take your time. Because cheese melts, you do not want to overstuff them. The filling will settle once peppers are out of the oven.
- Easy clean up: Line your rimmed baking pan with parchment paper for easy clean up.
- Add some heat: Chopped jalapenos mixed with the filling, would add some sweet heat and add a fun twist.
- Grill: Mini stuffed peppers are so delicious grilled! Keep the heat at around 450 degrees F and grill for about 20 minutes.
- Bacon: Add chopped bacon to the cheese mixture and fill sweet mini peppers with the savory, creamy stuffing.
- Pesto: Combine with a bit of pesto for an additional layer of flavor.
- Seasonings: Red pepper flakes, dried oregano, lemon zest would really jazz up the taste in this mini peppers recipe.
- Balsamic reduction: Drizzle with balsamic glaze right before serving, so good!
- Boursin cheese: Can’t find goat cheese? Try Boursin cheese. It’s very similar in taste and texture.
What to Serve These With?
Goat cheese stuffed mini peppers are a type of party appetizer that is best served warm. Bake them right before guests arrive. And yes, you can make them ahead. Please see notes below.
I like to transfer them to a platter and garnish with parsley before serving.
Can I Make Stuffed Peppers in Advance?
Yes, and depending on if you want to eat them cold or warm there are two options.
You can prep, stuff your mini sweet peppers, then store in the fridge until you are ready to bake. This is a great time saver on busy days!
You could also cut, cook, and then store leftovers in the fridge until ready to serve cold. This method is perfect for hot summer days!
Once prepared, store leftover stuffed sweet bell peppers in an airtight container in the refrigerator up to 5 days.
I don’t recommend to freeze neither leftovers, nor uncooked stuffed peppers with goat cheese because they will be soggy once thawed.
Reheat in the oven at 300 degrees F until warmed through.
While technically you could, I don’t think they will be as good. Roasting goat cheese stuffed peppers really brings out their creamy, savory and yet sweet flavor.
More Easy Appetizer Ideas
Goat Cheese Stuffed Mini Peppers
- Preheat oven to 425 degrees F and line 2 large baking sheets with parchment paper. Set aside.
- In a medium bowl, add goat cheese, garlic, salt and pepper. Stir until thoroughly mixed.
- Fill the peppers with filling, dividing evenly. It won't be mounding over the peppers.
- Place stuffed mini peppers on previously prepared baking sheets and bake for 15 minutes or until filling is hot.
- Transfer to a platter, garnish with parsley (if you wish) and serve warm.
- Store: Refrigerate leftovers for up to 5 days. Enjoy cold. Do not freeze as bell peppers do not thaw well.
- To soften goat cheese, just place it in a microwave for a few seconds.
- Before baking, make sure peppers are sitting as flat as possible so the filling doesn’t leak out.
- You can half or double this recipe.