Stuffed Mini Bell Peppers
Stuffed Mini Peppers are an easy, flavorful appetizer combining sweet mini peppers with a creamy blend of goat cheese, parmesan, garlic, and jalapeño. Roasted until soft and golden, they offer a mild but satisfying bite perfect for any occasion.
Equipment
- 1 Oven-safe baking sheet
- 1 Medium mixing bowl
- 1 Small spoon or melon baller
- 1 Chef’s knife
- 1 Cooling Rack
Ingredients
- 1 pound mini sweet bell peppers
- 2 tablespoons extra virgin olive oil
- ¼ teaspoon salt plus more for seasoning
- 10 ounces goat cheese softened to room temperature
- ⅔ cup grated Parmesan cheese about 40 grams
- 1 tablespoon minced fresh garlic
- 2 jalapeño peppers seeds removed and finely diced (approximately ⅓ cup)
- ¼ teaspoon freshly ground black pepper
Instructions
- Prepare the Peppers: Begin by washing the mini sweet peppers thoroughly. If you prefer a cleaner presentation, carefully remove the stems from each pepper, though leaving them on adds a charming, rustic look. Slice each pepper in half lengthwise to create small boats for the filling. Place the pepper halves into a large mixing bowl.
- Coat the Peppers: Drizzle the extra virgin olive oil over the peppers in the bowl. Sprinkle with ¼ teaspoon of salt and gently toss to ensure every piece is evenly coated with oil and seasoning. This step enhances the roasting process, helping the peppers become tender and flavorful.
- Make the Cheese Filling: In a separate mixing bowl, combine the softened goat cheese, grated Parmesan, minced garlic, diced jalapeños, and freshly ground black pepper. Mix thoroughly until the ingredients are well incorporated, creating a creamy, slightly spicy filling that balances richness and heat.
- Stuff the Peppers: Using a small spoon or melon baller, fill each pepper half generously with the cheese mixture. Aim to slightly mound the filling over the top for a hearty, appealing look. Take care to fill each piece evenly for consistent cooking and flavor.
- Roast to Perfection: Preheat your oven to 425°F (220°C). Arrange the stuffed peppers on a baking sheet lined with parchment paper or a silicone mat for easy cleanup. Roast for 20 to 25 minutes, or until the peppers are soft and the cheese filling develops a golden, slightly crispy edge.
- Serve and Enjoy: Remove the stuffed peppers from the oven and allow them to cool slightly before serving. These warm appetizers pair wonderfully with fresh herbs or a drizzle of balsamic glaze for an extra touch of flavor.
Notes
- Alternative Cooking Methods: For a smoky flavor, you can grill the stuffed peppers over medium-high heat for about 20 minutes, turning occasionally, or use a pellet smoker at high temperature for around 30 minutes. Watch for the peppers’ softness and the cheese’s browning to know when they’re done.
- Storage Tips: Leftover stuffed peppers keep well in an airtight container refrigerated for up to 5 days.
- Freezing Advice: You can freeze leftovers for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating Instructions: To reheat, warm the peppers in a 300°F oven for about 10 minutes until heated through. Alternatively, microwave them for roughly 1 minute per 10 pieces. Add extra time if reheating from frozen.
- Scaling: This recipe scales easily — halve or double the quantities as needed for your gathering size.
