Tender sweet mini peppers filled with the pleasantly fresh (yet lightly tangy!) flavor of goat cheese and drizzled with balsamic reduction.

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Goat Cheese Stuffed Mini Peppers! Tender sweet mini peppers filled with the pleasantly fresh (yet lightly tangy!) flavor of goat cheese and drizzled with balsamic reduction. | #ad #JoanofArcGoat @joanofarcbrie HomemadeHooplah.com

About Goat Cheese Stuffed Mini Peppers

Entertaining season is in full swing, and for this holiday season, I’ve already found my go-to savory party food: goat cheese stuffed peppers.

Those familiar with this little food blog probably know how much I enjoy sweet hors d’oeuvres, so the fact that I’ve got a sugarless appetizer already hidden up my sleeve is monumental. We have plenty of friends who don’t share my sweet tooth, so these little babies are sure to come in handy for all the house parties I’m looking to throw this year.

Baked stuffed peppers recipe with goat cheese.

And as an added bonus, not only did I adore these stuffed mini peppers, but an old friend of mine did as well. This is huge considering that I don’t think either of us would have been down for this dish as little as five years ago.

We’ve both been expanding our taste palettes as we get older, and I think that really helped us enjoy the true star of this appetizer: the pleasantly fresh (yet lightly tangy!) flavor of Joan of Arc Goat® Cheese.

Mini peppers stuffed with goat cheese.

Because, yes, it was only five short years ago that both an old friend of mine and I would have been crazy enough to turn our noses up at delicious goat cheese and mini peppers. And even now that we know better, you still might catch one of us giving an otherwise delicious dish a skeptical side-eye. But, hey, what can I say? Old habits really do die hard.

Thankfully a little time and wisdom has made us more adventurous, because at this point, I don’t think I can imagine our holiday plans without these delicious mini peppers filled with Joan of Arc Goat Cheese.

How to bake peppers stuffed with goat cheese.

Plus, I’m already obligated to make this again, bcecause our neighbors demanded that I whip up a batch for them.

And by “demand” I mean that I begged them to let me.

And by “begged” I mean I simply listed the ingredients and they were so totally on board with the idea that sharing these stuffed peppers with them seemed like the right thing to do.

I just love it when a plan comes together.

Notes & tips for these stuffed mini peppers

  • When making this appetizer, I highly recommend using Joan of Arc brand goat cheese. It comes in a variety of flavors, and I used a combination of two – Traditional and Fine Herb. Be sure to check out the Joan of Arc Website to find out where you can buy!
  • If you’re a fan of goat cheese, be sure to check out Strawberry and Goat Cheese Bruschetta.

More fun appetizer recipes

Easy stuffed mini peppers.

Recipe Details

Goat Cheese Stuffed Mini Peppers! Tender sweet mini peppers filled with the pleasantly fresh (yet lightly tangy!) flavor of goat cheese and drizzled with balsamic reduction. | #ad #JoanofArcGoat @joanofarcbrie HomemadeHooplah.com
4.17 from 12 votes

Goat Cheese Stuffed Mini Peppers

20 mins prep + 5 mins cook
104 kcal
Yields: 8 servings
Tender sweet mini peppers filled with the pleasantly fresh (yet lightly tangy!) flavor of goat cheese and drizzled with balsamic reduction.

Ingredients 

Instructions

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, then set aside.
  • Wash and thoroughly dry mini peppers. Cut each pepper in half and cut out any flesh and seeds so that the cavities are clean. Arrange cut peppers on prepared baking sheet.
  • Bake peppers for 5 minutes or until slightly tender. Remove peppers from oven and let cool until easy to handle.
  • While peppers bake and cool, add Joan of Arc® Goat Cheese to a medium bowl and use a fork to break it apart so that it's in small crumbles.
  • Use a spoon to fill each cooled pepper half with goat cheese. For best presentation, avoid overfilling peppers and try to keep the rims of the peppers clean of goat cheese (see above photos for an example).
  • Serve stuffed peppers immediately. If desired, drizzle balsamic reduction on top or serve with balsamic reduction as a dipping sauce.

Nutrition

Calories: 104kcal | Carbohydrates: 6g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 106mg | Potassium: 127mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2070IU | Vitamin C: 72.4mg | Calcium: 44mg | Iron: 0.8mg

I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating




4 comments

    • Linda Rauth

    I made this recipe to use up the mini peppers I had forgotten about and popped two in my mouth – yum! When I came back with the rest of the barbecue, the platter with peppers was gone! Need I say more? Will make these again. Really good with honey goat cheese.

    • Matt
    • 5 stars

    Yum!!!! I bet these would also pair well with a berry style sauce (something that’s often served with jalapeno poppers). Will have to try!

    • Sandi
    • 5 stars

    These peppers are going on our holiday appetizer list!

    • Mrs Major Hoff
    • 5 stars

    Yesssssss! Only I might eat the whole platter instead of sharing with my guests! Love balsamic anything and peppers too!