Creamy Stuffed Mini Peppers
A flavorful and lighter appetizer featuring sweet mini peppers stuffed with a creamy goat cheese and parmesan filling, roasted until soft and golden. Low-carb, protein-rich, and easy to prepare.
Equipment
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Small Knife (for slicing peppers)
- Measuring Spoons
- Measuring cups
- Spoon or Small Spatula
Ingredients
- 1 lb mini sweet peppers
- 2 tbsp extra virgin olive oil
- ¼ tsp salt plus more to taste
- 10 oz goat cheese softened
- ⅔ cup grated parmesan 40g
- 1 tbsp minced garlic
- 2 jalapeños seeded and finely chopped (about ⅓ cup)
- ¼ tsp freshly ground black pepper
Instructions
- Preheat and Prepare the Workspace: Start by preheating your oven to 425°F (218°C). While the oven heats up, prepare a clean workspace by laying out your peppers, utensils, and mixing bowls. Line a baking sheet with parchment paper or lightly grease it with oil to prevent sticking.
- Prep the Mini Peppers: Rinse the mini sweet peppers under cool running water and pat them completely dry with a paper towel.If you want to keep the stems on for presentation, simply slice each pepper lengthwise from top to tip without removing the stem. Otherwise, remove the stems before slicing. Scoop out any seeds or membranes using the tip of a paring knife or your fingers. Place all the pepper halves into a large mixing bowl.
- Season the Peppers: Drizzle the peppers with 2 tablespoons of extra virgin olive oil and sprinkle with ¼ teaspoon of salt. Toss thoroughly using your hands or a spoon so every pepper is evenly coated with oil and seasoning. This helps them roast evenly and develop a beautiful, slightly caramelized surface in the oven.
- Make the Cheese Filling: In a separate large bowl, add the softened goat cheese, grated parmesan, minced garlic, finely chopped jalapeños, and ¼ teaspoon of black pepper. Using a silicone spatula or sturdy spoon, mix everything together until the filling is smooth, creamy, and well combined. The mixture should be thick but spreadable, with little bits of jalapeño distributed throughout.
- Fill the Peppers: Using a small spoon, mini spatula, or even a piping bag if you prefer precision, spoon generous portions of the cheese mixture into each pepper half. Fill them so the mixture comes slightly above the edges, creating a dome-like top. Try to divide the filling evenly so each pepper is uniformly stuffed.
- Arrange for Baking: Place the stuffed peppers in a single layer on the prepared baking sheet.Space them out slightly so hot air can circulate around each piece. This promotes better browning along the edges and prevents them from steaming.
- Roast to Perfection: Transfer the baking sheet to the preheated oven and roast the peppers for 20 to 25 minutes. Bake until the peppers are soft and tender, and the cheese starts turning lightly golden and bubbly on top. The edges of the filling should look slightly toasted — that’s when you know they’re done.
- Serve and Enjoy: Remove the pan from the oven and allow the peppers to cool for a couple of minutes before serving. They can be enjoyed warm or at room temperature. The flavor intensifies as they cool slightly, so they’re perfect for parties, meal prep, or casual snacking.
Notes
- You can leave stems on the peppers for a more elegant, appetizer-style presentation.
- Feel free to adjust the jalapeños based on your spice tolerance (or omit them entirely for a mild version).
- Make sure the goat cheese is softened to room temperature — it makes mixing much easier.
- The filling can be prepared up to a day in advance and refrigerated.
- This recipe scales easily, so you can double it for parties or halve it for everyday snacking.