Goat Cheese Stuffed Peppers

These goat cheese stuffed mini peppers make for the best appetizer from parties to game day or just as a snack! They’re creamy, savory, and so easy to make. These colorful stuffed mini peppers are a delightful bite-sized appetizer that everyone will love.

 

Why You’ll Love This Recipe

• You only need a handful of ingredients to make this goat cheese stuffed peppers recipe. You probably have a few of these ingredients on hand!
• When the mini peppers are roasted, they turn sweet which pairs well with the creamy and savory goat cheese. I love jalapeno poppers as much as the next person, but sometimes, I just prefer something sweeter.
• They’re honestly fun to make and eat! They’re the perfect bite-size and they are so delicious.

Ingredients You’ll Need

• mini sweet bell peppers — these mini bell peppers are small in size, making them sweeter than regular bell peppers and milder in flavor.
• goat cheese — I love the tangy, creaminess of goat cheese. Goat cheese comes in different flavors and while you can use regular goat cheese, I love using honey-flavored goat cheese.
• shallot — I like the texture you get from diced shallots in the stuffed mini peppers. I prefer using shallots over onions as the flavor is milder and more delicate than that of white onion.
• green onions — similarly, green onions are milder than white onions, and I like that they have a slightly sweet and peppery taste.
• basil — I love the sweet flavor you get from adding fresh basil to the goat cheese. I haven’t tried this with dried basil.
• garlic — I recommend fresh garlic and not pre-minced garlic from a jar.
• honey — I like runny honey to make drizzling easier.

How to Make Goat Cheese Stuffed Peppers

• Heat the oven to 425F.
• Cut the mini bell peppers in half length-wise and remove the seeds and membrane.

• To a bowl, add the goat cheese, shallots, chopped basil, green onions, and garlic. Mix well to combine.

• Stuff the mini bell peppers with the goat cheese mixture, and place them on a parchment-lined sheet pan.
• Bake for 20 minutes or until they are soft and the cheese is golden to your liking. While still warm, drizzle the honey over the stuffed mini peppers and serve with additional honey on the side.

Recipe Tips and Notes

• If you want to make these mini peppers stuffed with goat cheese ahead of time, you can prepare up to the baking part. Place the stuffed peppers in an airtight container and keep them in the fridge for up to 3 days and bake them before serving.
• Make sure you don’t overstuff the mini sweet bell peppers.
• I like to keep the stems on the bell peppers are it makes it easier for me to pick them up when eating.
• I garnish these stuffed sweet peppers with ribboned basil. To ribbon basil, stack the basil leaves and then roll them up and slice them thinly.
• Diced cooked bacon makes for a delicious addition to the goat cheese mixture. A sprinkle of everything but the bagel seasoning is great as well.

Make Ahead Tips

• Meal prep: once cooled, store the cooked goat cheese stuffed bell peppers in an airtight container for up to 4 days in the fridge.
• Reheat: I like to reheat these in the air fryer but you can also reheat them in the oven.

More Easy Appetizers Recipes to Try

• Onion Fritters
• Prosciutto and Burrata Arugula Salad
• Fried Shrimp Balls
• Baked Shrimp Wontons

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