Keep these gloriously rich and creamy Stuffed Mini Peppers in mind for your next dinner party.
I’m a reader, and often like to describe foods with literary metaphors. Take cheese, for instance. I would say that if chèvre (a soft goat cheese) were a book, it’d be James Joyce’s Ulysses. Just like Ulysses, chèvre is complex but not overpowering. It’s tart, with an ever-so-slight sweetness. It’s absolutely beautiful in a salad or in a veggie quiche, and in this stuffed mini peppers recipe, chèvre serves as the base for a flavorful filling.
Before experimenting with a seasoned mixture of goat cheese and Parmesan, I usually relied on cream cheese. And while that version was very good (don’t get me wrong!), the goat cheese takes it in a fresh direction. It’s tangy, slightly acidic notes really brighten the filling.
What I really love is that even people who claim they don’t like goat cheese often find they enjoy these mini peppers. It’s proof that a simple swap can completely transform a recipe and pick up new fans along the way. In fact, mini peppers have quickly become one of my go-to dishes. They’re always delicious and make the perfect appetizer for when I don’t want to show up to a dinner empty-handed. Even better, it comes together in just 35 minutes. That’s a win-win!
Experiment with fun fillings
The filling is where you get to play around. Goat cheese is the base, and I love the Parmesan and seasoning combo used here. But that doesn’t mean you need to stop there. A little lemon zest will brighten everything up, and fresh herbs like thyme or chives give the recipe a farm-to-table vibe. Also, add a pinch of red pepper flakes for a hint of heat. Moreover, consider folding in finely chopped olives, toasted pistachios, or even a drizzle of honey for a sweet contrast. The peppers are the delicious vehicle, but it’s the filling that makes them so irresistible. Once you start tweaking it to your taste, you’ll likely never make them the same way twice.
How do I store leftovers?
Store cooled leftovers in an airtight container and refrigerate for up to 3 days. To reheat, place them in a 350°F oven for about 10 minutes, or use a toaster oven if you’re just warming up a few. You can also store them in the freezer for up to 2 months. When you’re ready to enjoy, reheat directly from frozen in a 350°F oven until hot.
Serving suggestions
Pair these stuffed mini peppers with something like a Fennel-Apple Salad for its earthy, sweet flavors. A simple leafy Green Salad is another great option. You can also serve them alongside other finger foods, such as these fantastic Air-Fryer Chicken Wings. For a yummy vegetarian option, this Air-Fryer Cauliflower Wings recipe is so good you won’t even miss the meat. Round out your appetizer spread with this exceptionally good Red Pepper Hummus and toasted Pita Bread for dipping.
Stuffed Mini Peppers
Ingredients
- 16 ounces mini sweet peppers
- 1 1/2 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt or to taste
- 10 ounces goat cheese softened
- 2/3 cup grated Parmesan cheese
- 1/2 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 4 teaspoons minced garlic
- 1 small jalapeño seeded and finely chopped
- 1/4 teaspoon black pepper
- Fresh parsley chopped (for garnish)
Instructions
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Preheat your oven to 425°F to get it ready for roasting.
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Wash the mini sweet peppers, then cut each in half lengthwise. Toss them in a bowl with extra-virgin olive oil and salt until well coated.
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In a separate bowl, combine the softened goat cheese, grated Parmesan, onion powder, dried oregano, minced garlic, chopped jalapeños, and black pepper. Fill each pepper half with a generous spoonful of the cheese mixture.
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Arrange the stuffed peppers on a baking sheet and roast in the preheated oven for 18-22 minutes until the peppers are soft and the cheese is lightly toasted. Garnish with parsley.
Nutrition
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