Creamy Stuffed Mini Peppers

I’m always looking for easy appetizers that look like I put in way more effort than I actually did. Mini peppers are perfect for this. They’re small enough that people can pop them in their mouth in one or two bites, and they come pre-portioned by nature. No cutting required.

Stuffed mini peppers have saved me more times than I can count when I need something to bring to a party. I can prep them in the morning, stick them in the fridge, and bake them right before people arrive. The filling options are pretty much endless, so I never get bored making them.

Want something creamy? Mix in some cream cheese. Prefer a Mexican twist? Add beans and salsa. You can even go Italian with mozzarella and basil. Whatever you have in your fridge probably works.

What Kind of Mini Peppers Should I Use?

You’ll find mini sweet peppers in most grocery stores, usually sold in bags near the regular bell peppers. They come in a mix of red, orange, and yellow colors, and any combination will work great for this recipe. Look for peppers that are firm to the touch and free from soft spots or wrinkles. The beauty of mini peppers is that they’re naturally sweet and mild, so you don’t have to worry about any surprise heat like you might with larger peppers. If you can’t find mini peppers, you could also use small bell peppers cut in half, though you’ll need to adjust your cooking time since they’re bigger.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Goat cheese: Not a fan of goat cheese’s tangy flavor? Cream cheese works great as a substitute and gives you a milder taste. You can also try ricotta mixed with a bit of cream cheese for a lighter option.
• Parmesan: Feel free to use pecorino romano for a sharper, saltier kick, or try asiago for something a bit nuttier. Just keep in mind that these cheeses can be saltier, so you might want to go easy on the added salt.
• Jalapeños: If you want less heat, use a mild green chile or even finely diced bell pepper instead. For more spice, leave some of the jalapeño seeds in or try serrano peppers.
• Mini sweet peppers: These are really the star of the show and give you those perfect bite-sized portions, so I’d recommend sticking with them. However, if you can’t find them, you could use regular bell peppers cut into strips or boats – just adjust your cooking time since they’ll be larger.

Watch Out for These Mistakes While Cooking

The biggest mistake when making stuffed mini peppers is not removing all the seeds and membranes, which can make your peppers bitter and messy to eat – use a small spoon to scrape out the insides completely before stuffing.

Another common error is overfilling the peppers, which causes the cheese mixture to spill out during baking and burn on the pan, so fill them just to the top without mounding.

To prevent your peppers from tipping over and losing their filling, slice a thin strip off the bottom to create a flat base, and make sure your goat cheese is fully softened at room temperature so it mixes smoothly without lumps.

If your peppers are browning too quickly on top, tent them loosely with foil for the last few minutes of baking to let the filling heat through without burning the cheese.

What to Serve With Stuffed Mini Peppers?

These stuffed mini peppers make a great appetizer for parties, but they’re also filling enough to serve as a light lunch or dinner alongside a few other dishes. I love pairing them with grilled chicken or steak since the creamy, tangy goat cheese filling complements the smoky flavors really well. A simple arugula salad with lemon vinaigrette helps balance out the richness of the cheese, or you could serve them with some crusty bread and hummus for a Mediterranean-style spread. They’re also perfect for game day snacking – just set them out with some tortilla chips, guacamole, and salsa for an easy appetizer spread that everyone will love.

Storage Instructions

Store: These stuffed mini peppers keep really well in the fridge for up to 4 days in an airtight container. They’re great to make ahead for parties or meal prep, and honestly taste just as good cold as they do warm.

Freeze: You can freeze these either before or after baking. If freezing unbaked, arrange them on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Baked peppers can be frozen the same way and will keep for about a month.

Reheat: Pop them in a 350°F oven for about 10-15 minutes until warmed through, or microwave for 30-60 seconds. If you froze them unbaked, just add an extra 5-10 minutes to the original baking time and bake straight from frozen.

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1350
• Protein: 55-65 g
• Fat: 95-110 g
• Carbohydrates: 35-45 g

Ingredients

For the peppers:

• 1 lb assorted mini sweet peppers (halved lengthwise, seeds removed)
• 2 tbsp extra-virgin olive oil (I use Colavita)
• 1/4 tsp salt

For the cheese mixture:

• 10 oz soft goat cheese (at room temperature, about 70°F)
• 2 jalapeños (seeds removed, finely chopped into 1/4-inch pieces)
• 1/4 tsp ground black pepper (freshly ground for more flavor)
• 2/3 cup parmesan cheese, grated (freshly grated preferred for better texture)
• 1 tbsp garlic (finely minced)

Step 1: Prepare the Peppers for Filling

• 1 lb assorted mini sweet peppers

Preheat your oven to 425°F.

While it heats, halve your mini peppers lengthwise and carefully remove all seeds and membranes using a small knife or your fingers—this creates the perfect vessel for the filling.

Pat the pepper halves dry with paper towels so they’ll caramelize better during roasting.

Step 2: Season the Peppers and Prepare for Roasting

• 2 tbsp extra-virgin olive oil
• 1/4 tsp salt
• pepper halves from Step 1

Toss the prepared pepper halves in a bowl with the olive oil and salt until evenly coated.

This oil coating helps the peppers develop a beautiful golden color and tender texture as they roast.

Arrange them cut-side up on a baking sheet, leaving a small gap between each pepper so heat can circulate.

Step 3: Make the Creamy Cheese Filling

• 10 oz soft goat cheese
• 2/3 cup parmesan cheese, grated
• 1 tbsp garlic
• 2 jalapeños
• 1/4 tsp ground black pepper

In a bowl, combine the room-temperature goat cheese with the grated parmesan, minced garlic, finely chopped jalapeños, and black pepper.

Mix gently but thoroughly until everything is evenly distributed—the goat cheese should be creamy and spreadable.

I like to taste a small spoonful and add a pinch more salt if needed, as the filling can sometimes get lost once baked.

Step 4: Stuff and Bake the Peppers

• cheese filling from Step 3
• seasoned peppers from Step 2

Spoon the cheese filling from Step 3 generously into each pepper half, mounding it slightly—the filling will warm through and soften as it bakes.

Place the baking sheet in your preheated 425°F oven and bake for 20-25 minutes until the peppers are tender and the cheese topping is golden brown and slightly bubbling at the edges.

I find the peppers are perfectly done when they have a little char on the edges and the skin looks slightly wrinkled.