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Roasted Goat Cheese Stuffed Mini Peppers

These roasted goat cheese stuffed mini peppers are the perfect blend of creamy, savory, and just a touch of spice—if you want it! Sweet baby peppers are filled with a rich mixture of goat cheese, parmesan, and garlic, with optional jalapeño for a little extra heat. Roasted until soft and golden, they make an easy appetizer, party snack, or side dish that’s as beautiful as it is delicious. Ready in just 30 minutes, these flavorful bites strike the perfect balance of sweet, tangy, and creamy, whether you like them mild or with a kick.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Appetizer
Ingredients Method

Ingredients
  

  • 1 lb mini sweet peppers
  • 2 tbsp extra virgin olive oil
  • 10 ounces log goat cheese softened
  • ⅔ cup grated parmesan 
  • 1 tbsp minced garlic
  • 2 jalapeños seeded and finely chopped (1/3 cup, measured) optional
  • ¼ tsp freshly ground black pepper
  • ¼ tsp salt

Method
 

  1. Preheat the oven to 425°F.
Prepare the peppers:
  1. Remove the stems if you like—leaving them on makes for a pretty presentation. Slice each pepper in half, then toss them in a bowl with olive oil and ¼ tsp salt until evenly coated.
Make the filling:
  1. In a large bowl, mix together the goat cheese, parmesan, garlic, jalapeño (optional), and black pepper until well combined.
Fill the peppers:
  1. Because the peppers are lightly coated, they can be a bit slippery to handle. Carefully spoon the filling into each half, just enough to slightly mound on top.
Bake for 20-25 minutes:
  1. Bake until the peppers are soft and the cheese is bubbly and golden at the edges.
Serve and enjoy!