Finding tasty appetizers that work for both casual get-togethers and fancier dinner parties can feel like a real puzzle. Between juggling different dietary preferences and trying to avoid spending hours in the kitchen, it’s easy to fall back on the same old chips and dip routine.
That’s why these cottage cheese-stuffed mini peppers have become my go-to appetizer: they’re quick to put together, good for you, and always get eaten up fast. Plus, you can easily switch up the seasonings and toppings to create different flavors your guests will love.
Why You’ll Love These Stuffed Mini Peppers
- Quick appetizer – These peppers come together in just 30 minutes, making them perfect for last-minute entertaining or a quick snack.
- High-protein snack – With three different types of cheese, these peppers pack a protein punch while keeping carbs low – perfect for anyone watching their macros.
- Simple ingredients – You only need a handful of basic ingredients that are easy to find at any grocery store.
- Make-ahead friendly – You can prep these peppers in advance and pop them in the oven just before serving, making them perfect for parties or meal prep.
- Customizable heat level – You can easily adjust the spiciness by adding more or less jalapeño, making them suitable for both spice lovers and those who prefer milder flavors.
What Kind of Mini Peppers Should I Use?
Sweet mini peppers, which usually come in bags of red, orange, and yellow varieties, are perfect for this recipe. These small peppers are typically about 2-3 inches long and have a mild, sweet flavor that works really well with creamy fillings. You can find them in most grocery stores year-round, often sold in mesh bags or plastic containers. When shopping, look for peppers that feel firm and have bright, shiny skin without any soft spots or wrinkles. If you can’t find mini peppers, you could use regular-sized bell peppers cut into quarters, though you’ll need to adjust the filling amounts and cooking time.
Options for Substitutions
This recipe is pretty flexible and you can make several swaps based on what you have in your fridge:
- Small peppers: Mini sweet peppers are ideal, but you can use regular bell peppers cut into larger pieces. Just adjust the cooking time up by 5-7 minutes since they’re bigger.
- Goat cheese: Not a fan of goat cheese? Cream cheese works great as a replacement. Just make sure it’s softened to room temperature for easy mixing.
- Cottage cheese: You can swap cottage cheese with ricotta cheese for a similar texture. If using ricotta, drain it first to remove excess moisture.
- Parmesan cheese: While fresh parmesan gives the best flavor, you can use Romano or Asiago cheese instead. Pre-grated parmesan will work too, though the texture might be slightly different.
- Jalapeño: Adjust the heat to your liking – use serrano peppers for more kick, or green chilies for less heat. You can even skip it if you prefer no spice.
- Olive oil spray: Any cooking spray works here, or you can brush the peppers with regular olive oil using a pastry brush.
Watch Out for These Mistakes While Cooking
The biggest challenge when making stuffed mini peppers is not properly preparing the peppers – make sure to cut them lengthwise and remove all seeds and membranes completely, as these can add unwanted bitterness to your dish. A common error is overstuffing the peppers, which causes the filling to spill out during baking – instead, leave a small gap at the top of each pepper to allow for the filling to expand slightly. To prevent your peppers from becoming too soft or mushy, avoid overcooking them; they should still have a slight crunch when pierced with a fork, typically taking just 15-20 minutes in the oven. For the smoothest filling possible, let your goat cheese and cottage cheese come to room temperature before mixing, and blend all filling ingredients thoroughly until completely smooth – any lumps will be noticeable in the final dish.
What to Serve With Stuffed Mini Peppers?
These cheesy stuffed peppers make a fantastic appetizer, but they can easily become part of a larger meal too! They’re perfect alongside grilled chicken or steak if you’re looking for a low-carb dinner option. For a casual party spread, I like to serve them with other finger foods like bruschetta, meatballs, or a simple charcuterie board. You can also pair them with a light grain salad made with quinoa or farro to turn them into a satisfying lunch – the nutty grains complement the creamy cheese filling really well.
Storage Instructions
Keep Fresh: These stuffed mini peppers are perfect for meal prep! Place them in an airtight container and keep them in the fridge for up to 3 days. The cheese filling might firm up a bit when cold, but that’s totally normal and won’t affect the taste.
Make Ahead: You can prep these peppers a day in advance – just stuff them and keep them covered in the fridge until you’re ready to bake. It’s a great time-saver when you’re planning a party or busy weeknight dinner!
Warm Up: If you have leftover peppers, pop them in the oven at 350°F for about 10 minutes or until they’re heated through. You can also give them a quick zap in the microwave, though they might not be quite as crispy as when fresh from the oven.
| Preparation Time | 15-20 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 900-1100
- Protein: 40-50 g
- Fat: 60-70 g
- Carbohydrates: 30-40 g
Ingredients
- 1 pound small peppers
- 1/4 teaspoon salt
- 4 ounces plain goat cheese
- 3/4 cup freshly grated parmesan
- 1/2 cup cottage cheese
- 2 garlic cloves
- 1 jalapeno, deseeded and finely chopped
- 1/4 teaspoon black pepper
- Olive oil spray
Step 1: Prepare the Peppers and Preheat the Oven
Start by preheating your oven to 425°F (220°C).
Line a sheet tray with parchment paper to prevent sticking and make cleanup easier.
Take 1 pound of mini peppers and cut each one in half lengthwise.
Remove the seeds from each pepper half for a smoother texture.
Step 2: Blend the Cheese Mixture
Add 4 ounces of goat cheese, 3/4 cup of Parmesan cheese, 1/2 cup of cottage cheese, and 2 cloves of garlic into a blender or food processor.
Blend the ingredients until they are mostly smooth.
This will create a creamy filling for the peppers.
Step 3: Mix in Seasonings
Transfer the blended cheese mixture into a bowl.
Add 1/4 teaspoon of salt, 1 diced jalapeño, and 1/4 teaspoon of pepper.
Stir these ingredients together until they are well combined to add a hint of heat and flavor to the filling.
Step 4: Stuff the Peppers
Take each prepared mini pepper half and stuff it with approximately 2 tablespoons of the cheesy mixture.
Be generous, but take care not to overfill such that the filling spills over when baking.
Step 5: Bake the Stuffed Peppers
Arrange the stuffed peppers on the lined sheet tray.
Lightly spray the tops with olive oil to help achieve a golden finish.
Place the tray in the preheated oven and bake the peppers for about 10 minutes, or until they are golden and the cheese is bubbly and melty.
Step 6: Serve and Enjoy
Once the peppers are ready, remove them from the oven and allow them to cool slightly before serving.
Enjoy the warm, cheesy goodness as an appetizer or a delicious snack!
