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.
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Table of Contents
About Goat Cheese Stuffed Mini Peppers
Simple and delicious, these goat cheese stuffed peppers are the fast and easy appetizer that anyone can whip up in a pinch.
Because not only do the mini peppers require minimal prep, but you don’t need to worry about having to do any mixing or chopping since this recipe depends on picking a flavored goat cheese and drizzling with store-bought balsamic reduction.
So for only three ingredients, you can have all the taste and pretty presentation of an appetizer that takes twice (or thrice!) as much effort and time to make.
What type of goat cheese should you use?
The best part about this recipe is that you can try different flavors of goat cheese – and, you guys, there are tons to choose from. Goat cheese has a tart, earthy flavor, making it a great canvas for adding other ingredients. You can either buy a perfectly mixed flavor or create your own.
A few of my recommended flavors would be:
- Plain goat cheese (always a clasic!)
- Garlic or roasted garlic
- Smoky
- Mixed herb
- Bruschetta
- Spicy flavors like sriracha, thai, or peppercorn
- Honey vanilla
Can you make stuffed peppers in advance?
Yes, you totally can!
Once you’ve cut, cooked, and stuffed the mini peppers, store them in a sealed container in the refrigerator. Do not drizzle them with balsamic until ready to serve.
How long do stuffed peppers last?
Once prepared, these mini stuffed peppers should remain good in a sealed container in the refrigerator for up to three to five days.
Can you freeze stuffed mini peppers?
Technically, yes, you can – both mini peppers and goat cheese freeze and thaw very well – but I don’t have personal experience freezing the assembled stuffed peppers.
If you’d like to try it, make sure to wrap each stuffed pepper with plastic wrap or aluminum foil to help fight off freezer burn, then store them in a sealed container. Stuffed peppers should remain good for up to three to five months.
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How to make goat cheese stuffed peppers
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – Prepare the mini peppers by slicing them in half and cleaning out any excess pulp or seeds from the cavities, so that the peppers are ready to be filled. Arrange cleaned peppers on a baking sheet lined with parchment paper.
Step 2 – Bake the peppers for a few minutes until tender. Let them cool until easy to handle.
Step 3 – While peppers cool, add your chosen goat cheese to a small bowl and use a fork to break the cheese apart into crumbles.
Step 4 – Stuff each mini pepper with a little bit of goat cheese, being careful not to overfill. For a pretty presentation, try to keep the cut rims of the peppers clean.
Step 5 – Serve stuffed peppers immediately with balsamic reduction as a drizzle or a dip.
Goat Cheese Stuffed Mini Peppers
Ingredients
- 1 pound mini peppers
- 8 ounce goat cheese, plain or flavored
- 1/4 cup balsamic reduction, optional
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 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.
- Serve stuffed peppers immediately. If desired, drizzle balsamic reduction on top or serve with balsamic reduction as a dipping sauce.
Nutrition
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.
