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Goat Cheese Stuffed Mini Peppers

Stuffed Mini Peppers are an easy appetizer made with sweet mini peppers and a creamy cheese filling. Just stuff and bake for a sure fire hit!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 14 servings
Calories 88kcal


  • 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