Stuffed Mini Peppers Recipe

Ready in under 30 minutes and so very flavorful, I serve them often to guests and to my family. I always look for fun, tasty appetizers. My husband and I host a lot of dinner parties, and we like to start with drinks and appetizers. It’s easy to serve deviled eggs, fresh-cut veggies with Greek yogurt dip, and a few kinds of cheese. But sometimes I want something a little more elaborate. These stuffed mini peppers fit the bill. They’re still very easy to make and can be prepped in advance, which is a big advantage when hosting. They are very tasty, and they look so pretty.

Ingredients

You’ll only need a few simple ingredients to make this tasty appetizer. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Mini bell peppers: The ones that usually come in assorted colors in a plastic bag. Olive oil spray: A delicious oil that I use often. But if you’re unsure about cooking with it, you can use avocado oil instead. It has a higher smoke point. Soft goat cheese: I use plain cheese in this recipe because I want to add my own spices. Spices: Garlic powder, dried oregano, and red pepper flakes.

Instructions

Making stuffed mini peppers is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps: Your first step is to set an oven rack 6 inches below the broiler element (not directly below), then heat your broiler. In a small bowl, mix the cheese with the spices. The cheese needs to be soft, so microwave it for 20-30 seconds if needed. Now, prep the peppers. Start by cutting them in half and removing the seeds and the membranes. Then turn them so that the cut side is down on the cutting board, and spray them with olive oil. Next, flip the peppers so that the cut side is up. Stuff the cheese mixture into the peppers, then lightly spray them with more oil. Arrange the peppers on a broiler-safe rimmed baking sheet. Broil them 6 inches below the heating element until the cheese is golden brown, about 3 minutes. Keep a close eye on them.

Expert tip

Make sure not to place the peppers directly under the heating element. Six inches below is best, but even then, you should keep a close eye on the peppers to make sure they don’t burn.

Frequently asked questions

Variations

You can turn this recipe into a three-ingredient recipe if you use seasoned goat cheese. I like to add my own spices to plain goat cheese, but sometimes easy is good! If you do opt to season the cheese by yourself, you can vary your spices. Tasty options include onion powder, dried basil, cumin, and smoked paprika. As mentioned above, you can make this recipe with cream cheese, although I feel that goat cheese is a better choice. But this cream cheese dip is incredible, and I sometimes use it in this recipe.

Serving suggestions

I almost always serve these tasty peppers as a party appetizer. But sometimes I serve them to my family as a side dish, especially when I make chicken kabobs. The two dishes complement each other really well.

Storing leftovers

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them in the microwave on 50% power. Or enjoy them cold! They are surprisingly good straight out of the fridge.

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