Stuffed Mini Peppers
Stuffed Mini Peppers are a delicious appetizer that’s like a healthier and less spicy version of a jalapeño popper, and they can be roasted in the oven or cooked on the grill!
It’s crazy how delicious these mini stuffed peppers are because they’re quite simple. But every time I make them, the entire tray gets completely demolished. They’re sooooo good.
As much as I love those two recipes, what’s nice about this recipe is that you can control the spiciness.
When you’re about to bite into a whole stuffed jalapeño, there’s no way to tell how spicy it’s going to be, and there were just too many times when my mouth was on fire!! It got to be too much, hah!
But here you get a sweet, mild pepper experience with a touch of jalapeno in the filling, so you get that heat and flavor in a tempered way.
So, if you’re looking for an easy but delicious appetizer that’s also colorful and pretty, these peppers are fantastic. You can even add them to an Antipasto Platter and have an epic board to serve at your next gathering.
How to Make Stuffed Mini Peppers:
Start by preparing the filling, which includes soft goat cheese, grated parmesan, fresh jalapeño, garlic, and pepper:
By the way, a quick tip for seeding the jalapeños is to use a melon baller to remove them:
Stir to combine the ingredients into a fluffy, creamy filling:
Wash a pound of mini sweet peppers, and slice them all in half through the middle:
When I make these for a party, I keep the tops on because I think it looks pretty, but you can cut those off if you prefer.
Place the cut peppers in a bowl and toss to coat with olive oil and salt:
Then fill all of the mini peppers with the prepared filling:
There should be just enough to fill each pepper half generously.
How Long to Cook Stuffed Mini Peppers:
If roasting in the oven, cook for about 20-25 minutes in a 425 oven.
I sometimes cook these in my Traeger to add a wonderful smoky flavor. I cook on high for about 30 minutes, until the cheese is bubbling and the peppers are soft.
For a hotter charcoal grill, try to make sure the heat isn’t above 450, and cook for about 15-20 minutes.
No matter which of these cooking methods you pick, you’re best off going off doneness than time. The cheese should be slightly golden on top, and the peppers should be softened, like this:
Smoked Salmon Spread, Bacon Wrapped Water Chestnuts, and Buffalo Chicken Dip are some of my other favorite party appetizers, and you can see the full collection in the Appetizers section of my recipe index. Happy cooking!
Stuffed Mini Peppers
- 1 lb mini sweet peppers
- 2 tbsp extra virgin olive oil
- 10 ounce log goat cheese softened (soft chèvre)
- 2/3 cup grated parmesan (40g by weight)
- 1 tbsp minced garlic
- 2 jalapeños seeded and finely chopped (1/3 cup, measured)
- 1/4 tsp freshly ground black pepper
- Preheat the oven to 425F*.
- De-stem the peppers, then cut each in half. Place in a bowl with the olive oil and 1/4 tsp of salt, and toss well to coat.
- In a large bowl, stir to combine the goat cheese, parmesan, garlic, jalapeno, and black pepper.
- Fill the cut peppers with small spoonfuls of filling. You should have just enough filling to fill the peppers with a generous amount, coming slightly over the tops of the peppers.
- Roast the peppers for about 20-25 minutes, until the peppers are soft and the cheese is golden on the edges. Enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.