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Goat Cheese Stuffed Mini Peppers
Stuffed Mini Peppers are an easy, colorful appetizer that’s sure to be a crowd pleaser. Stuff mini sweet peppers with a creamy goat cheese filling, then pop in the oven to bake. These will be a hit at your next party and gone in no time!
This little finger food is the perfect hot appetizer for any event, from elegant cocktail parties to game night. Serve these mini stuffed peppers with other classic snacks and easy appetizers like crispy Coconut Shrimp, Olive Tapenade and Classic Deviled Eggs.
For a spicy stuffed pepper, try my Bacon Wrapped Jalapeno Poppers.
Why We Love Them
- Colorful – Mini sweet peppers typically come in a bag of a variety of colors which makes them fun for the appetizer presentation.
- Easy to make ahead – Just a quick mix of the filling and stuffing into the pepper halves is all it takes, and you can stuff them ahead of time and bake when you’re ready!
- So flavorful – The combination of tangy goat cheese with the cream cheese makes the best filling.
Ingredients for Stuffed Mini Peppers
You can find mini sweet peppers at the grocery store year-round and they’re so colorful and fun!
- Mini Sweet Peppers – They are about the size and shape of a jalapeno, but they’re sweet instead of spicy. Mini bell peppers are usually sold in a mixed bag of yellow, orange and red in the produce section of the grocery store.
- Goat Cheese – Buy the spreadable, soft goat cheese, not the crumbles.
- Cream Cheese – Make sure the cream cheese is softened to room temperature before mixing up the filling.
- Grated Parmesan Cheese – Freshly grated is best!
- Spices – Italian Seasoning, Kosher salt & black pepper, and fresh parsley for garnish.
- Marinara Sauce – optional (but delicious) for dipping.
How To Make Stuffed Mini Peppers
It is so easy to make this stuffed mini peppers recipe for your next party.
- Prep. Start by preheating the oven and line a baking sheet with foil or parchment paper. Cut the little peppers in half top to bottom and remove the ribs and seeds.
- Mix the filling. Mix together the softened goat cheese, cream cheese, parmesan, Italian seasoning, salt and pepper. You can mix up the filling by hand or use a hand mixer.
- Stuff the peppers. Stuff each pepper half with a spoonful of the cheese mixture and arrange them on a foil lined baking sheet.
- Bake. Bake the peppers in the preheated oven for about 20 minutes or until the cheese is golden brown on top and the peppers are soft. You’ll want to let them sit for a few minutes before serving to make sure the filling is set.
- Serve. I like to sprinkle the peppers with fresh minced parsley and serve with marinara sauce.
You can prep the mini peppers ahead of time by stuffing them earlier in the day and storing them in the fridge until ready to bake.
No, the peppers don’t need to be pre-cooked before stuffing. You can fill the peppers raw and they will soften from baking in the oven.
Any finely grated cheese will work. Increase the cream cheese to about 8 ounces (one brick), but can replace the goat cheese with different kinds of cheese, like Cheddar, Monterey Jack, Mozzarella cheese, Fontina, etc.
How To Serve
Serve warm out of the oven. On their own, this is a fantastic appetizer recipe, but I like to serve them with a bowl of marinara sauce for the perfect bite.
- Grill – Instead of baking the peppers in the oven, you can cook them on the grill, too! Grill them on medium-high for about 15-20 minutes. You can grill them on the grates or on a piece of heavy duty foil.
- Drizzle with Honey or Balsamic Glaze – For a sweet spin, drizzle the peppers with honey or balsamic glaze after baking.
- Fresh Herbs – Instead of using dried Italian seasoning, you can also swap in minced, fresh herbs.
- Southwestern – Replace the goat cheese 6 ounces of cream cheese and a cup of finely grated Cheddar cheese, Monterey Jack or Pepper Jack and add a teaspoon of taco seasoning.
- Bacon – To the filling, try stirring in cooked and crumbled bacon. The bacon adds a nice texture to the creamy filling and soft cooked mini peppers.
Storage and Reheating
Storage – Baked peppers can be stored in an airtight container in the fridge for up to 3 days.
Freezing – Cool completely, then flash freeze on a baking sheet. Transfer to a freezer bag and freeze for up to 6 months. Thaw completely before reheating.
Reheating – Leftover stuffed peppers can be reheated in a 325 degrees F oven until warmed.
- For a pretty presentation and easier eating, leave the pepper stems in tact when slicing them in half.
- To easily scoop out the whites and seeds from the pepper halves, you can use a teaspoon or a melon baller.
- For filling, you can use a mini cookie scoop.
- No time to bake? This filling doesn’t require cooking so you can serve the filling and peppers raw for the perfect healthy appetizer with a crunch.
- If you have leftover filling, spread it on some crusty bread for a snack.
More Hot Appetizer Recipes
Goat Cheese Stuffed Mini Peppers
- 1 pound mini sweet peppers
- 8 ounces goat cheese softened
- 3 ounces cream cheese softened
- 1/2 cup fresh grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper
- Fresh chopped parsley for garnish
- Marinara sauce dipping
- Preheat the oven to 400 degrees.
- Cut the peppers in half top to bottom and remove the seeds and ribs. Set aside.
- Mix the goat cheese, cream cheese, parmesan cheese, Italian seasoning, salt and pepper together in a medium bowl.
- Fill each pepper with small spoonfuls of the cheese mixture. Arrange the peppers on a large foil lined baking sheet.
- Bake the cheese stuffed peppers for 20-25 minutes, or until the cheese is browned on top and the peppers are soft.
- Garnish with fresh minced parsley and serve with marinara sauce for dipping.