Stuffed Mini Peppers with Goat Cheese
These stuffed mini peppers with goat cheese make an incredible appetizer and my husband and I both love them. Where we live we can buy them in different varieties – some are sweet while others are spicy.
One store uses the pointy end of spicy chilies as their ‘mini’ peppers while others use mini sweet peppers, mostly red but sometimes green or yellow.
Green is more savory while yellow (and orange to a lesser extent) is sweeter. Whichever peppers you use in this stuffed mini peppers with goat cheese recipe, the flavor of these little bites is going to be fantastic. See what they sell in your local food market and decide whether you want a sweet, semi-spicy or piquant result, or you could make some of each.
Plenty of Tempting Choices
Making your own stuffed mini peppers with goat cheese over buying them saves you money, plus you get to decide what result you want – spicy, medium or mild, as well as what color peppers you want, plus whether to use only goat cheese for the filling, or to combine the goat cheese with sour cream and/or cream cheese. There are a lot of options here actually!
The flavor of the filling can be customized, not just by choosing the cheeses and/or creams, but also by adding herbs or spices.
Try adding parsley, oregano and black or red pepper flakes, or consider rosemary, basil and cumin, or else come up with your own mix for a unique result.
There is not much prep involved in this stuffed mini peppers with goat cheese recipe and you can make these quickly, making them a great appetizer for a crowd, and of course any vegetarians are catered for too.
- 10 mini sweet peppers, jalapenos or pointy ends of larger peppers
- ½ cup (4 oz/115g) goat cheese, at room temperature
- Herbs, lemon juice and/or spices (optional)
- Salt and black pepper, to taste
- Olive oil, as needed
- Preheat the oven to 400 degrees F or 200 degrees C.
- Cut the peppers in half and pull out the membranes and the seeds.
- Put them on a baking sheet and drizzle some oil over them.
- Sprinkle the peppers with salt and pepper.
- Rub the seasoned oil over the peppers so they are nice and coated.
- Mix herbs/spices/lemon juice into the cheese if you want.
- Bake for 10 minutes, then stuff with the cheese.
- Alternatively you can fill them before baking if you want a creamier, runnier filling.
- Serve warm from the oven or chilled, as you prefer.