- 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.
This recipe makes about 40-46 mini stuffed peppers. As a party appetizer, you should plan on 2-3 pieces per guest.
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.
Be sure to read the accompanying post with tons of tips, ideas for variations and substitutions and how to serve.
Calories: 88kcalCarbohydrates: 2gProtein: 5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 17mgSodium: 138mgPotassium: 86mgFiber: 1gSugar: 2gVitamin A: 1294IUVitamin C: 41mgCalcium: 75mgIron: 1mg
Keyword stuffed mini peppers