Easy Goat Cheese Stuffed Mini Peppers for Appetizers
Easy goat cheese stuffed mini peppers are the ultimate crowd-pleasing appetizer. After making these many times, I’ve discovered the trick to perfectly crispy peppers every time. The combination of creamy goat cheese and crispy mini peppers creates an irresistible fresh and cozy bite. Try them with my Easy Baked Sour Cream and Onion Chicken for a complete meal. If you love recipes like this, you’ll also enjoy Easy Baked Sour Cream and Onion Chicken and Easy Twix Cookie Bars.
Why This Easy Goat Cheese Stuffed Mini Peppers for Appetizers Is Pure Comfort
- Creamy goat cheese filling
- Crispy pepper shells
- Easy to make ahead
- Perfect for holiday parties
What You'll Need for Easy Goat Cheese Stuffed Mini Peppers for Appetizers
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Mini bell peppers
- Goat cheese
- Garlic
- Fresh basil
- Panko breadcrumbs
- Salt
- Pepper
- Olive oil
- Red pepper flakes
- Optional: Balsamic glaze
- Optional: Toasted pine nuts
đź“ť Ingredient Notes
- Mini bell peppers: Any color works, but red and yellow add a pop of color.
đź›’ Tools & Equipment I Recommend
- Food processor — Makes quick work of chopping peppers and mixing filling → See on Amazon
- Baking sheet — Ensures even cooking and easy cleanup → See on Amazon
How to Make Easy Goat Cheese Stuffed Mini Peppers for Appetizers
- Prepare peppers: Cut peppers in half lengthwise, remove seeds, and set aside.
- Make filling: In a food processor, combine goat cheese, garlic, basil, salt, and pepper. Pulse until well combined.
- Stuff peppers: Stuff each pepper half with filling, pressing gently to seal. Place on a baking sheet.
- Coat peppers: Drizzle peppers with olive oil, then sprinkle with panko breadcrumbs and red pepper flakes.
- Bake: Bake at 400°F (200°C) for 15-20 minutes, until peppers are tender and golden.
Cook's Tips for Perfect Easy Goat Cheese Stuffed Mini Peppers for Appetizers
- : To prevent soggy peppers, don't overstuff and make sure they're dry before adding filling.
- Common mistake and fix: If peppers stick to the pan, line baking sheet with parchment paper before baking.
- : For a make-ahead appetizer, stuff peppers up to a day ahead, then bake just before serving.
- : To add a touch of elegance, drizzle with balsamic glaze and sprinkle with toasted pine nuts.
Storing & Reheating Easy Goat Cheese Stuffed Mini Peppers for Appetizers
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Peppers can be stuffed up to a day ahead, then baked just before serving.
Freezing Easy Goat Cheese Stuffed Mini Peppers for Appetizers
Freezing is not recommended for this dish.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheating in the microwave may cause peppers to become soggy.
Recipe Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the filling.
- Best substitution: Feta cheese can be used as a substitute for goat cheese.
- Make-ahead: Stuff peppers up to a day ahead, then bake just before serving.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If peppers are not tender after 15 minutes, cover baking sheet with foil and continue baking.
Want to level up this recipe?
Parchment paper — Makes cleanup a breeze and prevents peppers from sticking → Check price on Amazon
Easy Goat Cheese Stuffed Mini Peppers for Appetizers
Ingredients
Main Ingredients
- Mini bell peppers
- Goat cheese
- Garlic
- Fresh basil
- Panko breadcrumbs
Seasonings
- Salt
- Pepper
- Olive oil
- Red pepper flakes
Optional Toppings
- Balsamic glaze
- Toasted pine nuts
Instructions
- Prepare peppers: Cut peppers in half lengthwise, remove seeds, and set aside.
- Make filling: In a food processor, combine goat cheese, garlic, basil, salt, and pepper. Pulse until well combined.
- Stuff peppers: Stuff each pepper half with filling, pressing gently to seal. Place on a baking sheet.
- Coat peppers: Drizzle peppers with olive oil, then sprinkle with panko breadcrumbs and red pepper flakes.
- Bake: Bake at 400°F (200°C) for 15-20 minutes, until peppers are tender and golden.
Notes
- Chef tip: For a spicy kick, add a pinch of cayenne pepper to the filling.
- Best substitution: Feta cheese can be used as a substitute for goat cheese.
- Make-ahead: Stuff peppers up to a day ahead, then bake just before serving.
- Scaling: This recipe can easily be doubled or tripled for larger crowds.
- Troubleshooting: If peppers are not tender after 15 minutes, cover baking sheet with foil and continue baking.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freezing is not recommended for this dish.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheating in the microwave may cause peppers to become soggy.
- Make ahead: Peppers can be stuffed up to a day ahead, then baked just before serving.
Nutrition Per Serving
- Calories: 110
- Protein: 5g
- Fat: 8g
- Carbs: 6g
- Fiber: 1g
- Sugar: 2g
- Sodium: 300mg
- Cholesterol: 15mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Goat Cheese Stuffed Mini Peppers for Appetizers FAQs
Yes, stuff peppers up to a day ahead, then bake just before serving.
Make sure peppers are cut in half and seeds are removed. If still not tender, cover baking sheet with foil and continue baking.
Yes, but they will take longer to cook and may not be as tender.
These peppers pair well with my Easy Baked Sour Cream and Onion Chicken or Easy Twix Cookie Bars for dessert.
Freezing is not recommended for this dish, as it may cause the peppers to become mushy.
A Warm Final Note
I can’t wait for you to try Easy Goat Cheese Stuffed Mini Peppers for Appetizers and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
