Stuffed Mini Peppers with Goat Cheese, Parmesan, and Jalapeños Recipe

There is something incredibly delightful about these Stuffed Mini Peppers with Goat Cheese, Parmesan, and Jalapeños Recipe that instantly brightens any meal or gathering. Sweet mini peppers cradle a creamy, tangy goat cheese and savory Parmesan filling, enlivened by the subtle heat and crunch of fresh jalapeños. Roasting them brings out a wonderful depth of flavor and a gorgeous golden finish that simply melts in your mouth. This recipe is not only a feast for the palate but also a colorful, inviting dish that’s sure to become a favorite at your table.

Ingredients You’ll Need

The magic of this Stuffed Mini Peppers with Goat Cheese, Parmesan, and Jalapeños Recipe lies in its simplicity. Each ingredient plays a starring role—whether it’s the vibrant mini sweet peppers providing crunch and sweetness, or the smooth, tangy goat cheese mixing effortlessly with nutty Parmesan and fiery jalapeños to create a perfectly balanced filling.

• 1 lb mini sweet peppers: Choose bright and firm peppers to ensure the perfect bite and outstanding color contrast.
• 2 tbsp extra virgin olive oil: This adds richness and helps the peppers roast to a tender, caramelized finish.
• Salt: Just a pinch enhances all the flavors without overpowering the dish.
• 10 ounce log goat cheese (softened): The creamy base that brings tangy, luscious texture to the filling.
• 2/3 cup grated Parmesan (40g): Parmesan adds a sharp, nutty depth and helps with golden browning on the cheese topping.
• 1 tbsp minced garlic: For that unmistakable warm, aromatic punch that wakes up the cheese and peppers.
• 2 jalapeños (seeded and finely chopped, about 1/3 cup): A perfect balance of gentle heat and crunch that elevates the entire dish.
• 1/4 tsp freshly ground black pepper: Just enough to add subtle spice and complexity.

How to Make Stuffed Mini Peppers with Goat Cheese, Parmesan, and Jalapeños Recipe

Step 1: Prepare Your Peppers

Start by preheating your oven to 425°F. This high temperature will ensure the peppers roast beautifully with a slightly charred, tender bite. If you prefer a neater presentation, you can remove the stems, but leaving them on adds a rustic charm that’s just as lovely.

Step 2: Toss Peppers with Olive Oil and Salt

Cut each mini pepper in half lengthwise, then place them in a large bowl. Drizzle with extra virgin olive oil and sprinkle with a quarter teaspoon of salt. Toss gently to make sure every pepper half is evenly coated, which will help them roast to a rich, golden softness.

Step 3: Mix the Irresistible Filling

In a separate bowl, combine the softened goat cheese, grated Parmesan, minced garlic, chopped jalapeños, and freshly ground black pepper. Stir everything together until the filling is smooth, creamy, and well blended with just the right kick of heat from the jalapeños.

Step 4: Fill the Peppers Generously

Spoon the cheese mixture into each pepper half, packing it generously so the filling just spills over the top. This ensures each bite delivers that creamy, spicy, and cheesy goodness that makes this Stuffed Mini Peppers with Goat Cheese, Parmesan, and Jalapeños Recipe so addictive.

Step 5: Roast to Perfection

Arrange the stuffed peppers on a baking sheet and roast in your preheated oven for 20 to 25 minutes. You’ll know they’re done when the peppers are tender and the cheese is bubbling with golden, slightly crisp edges. This roasting process enhances the natural sweetness of the peppers and deepens the flavor of the filling.

How to Serve Stuffed Mini Peppers with Goat Cheese, Parmesan, and Jalapeños Recipe

Garnishes

Sprinkle freshly chopped herbs like parsley or chives over the peppers right before serving for a fresh pop of color and brightness. A light drizzle of honey can also add a lovely sweet contrast to the spicy jalapeños if you want to experiment with flavors.

Side Dishes

These peppers work wonderfully as a party appetizer or side dish. Pair them with a crisp green salad, some crusty bread, or alongside grilled meats to balance out the cheesiness and spice with something light and refreshing.

Creative Ways to Present

For a crowd-pleaser, arrange your stuffed mini peppers on a long, rustic wooden board or a colorful platter. Adding small bowls of dipping sauces like balsamic glaze or a tangy yogurt dip will turn this simple dish into a vibrant and interactive appetizer experience.

Make Ahead and Storage

Storing Leftovers

You can store any leftover stuffed peppers in an airtight container in the refrigerator. They will stay fresh for up to 3 days, making for easy, delicious snacks or additions to your meals.

Freezing

If you want to freeze these peppers, arrange them on a baking sheet and freeze individually first to prevent sticking. Once frozen, transfer them to a freezer-safe bag. They can be frozen for up to a month. Keep in mind that the texture of the peppers may soften slightly upon thawing.

Reheating

Reheat stuffed mini peppers gently in a preheated oven at 350°F for about 10 minutes until warmed through. This helps preserve their tender texture and keeps the cheese creamy without overcooking the peppers.

FAQs

Can I use other types of cheese for this recipe?

Absolutely! While goat cheese and Parmesan create a perfect flavor balance, you can swap Parmesan for Pecorino Romano or add a bit of cream cheese to soften the filling more. Just keep the texture creamy and flavorful.

How spicy will these peppers be with jalapeños?

The jalapeños add a gentle warmth that complements the sweetness of the peppers and creamy cheese without overwhelming your palate. You can adjust the amount of jalapeños or leave out the seeds to control the heat exactly how you like it.

Are these stuffed mini peppers suitable for vegan diets?

This recipe relies heavily on cheese, so it’s not vegan as is. However, you can try plant-based cheeses and a vegan cream cheese substitute to make a delicious dairy-free version with similar creaminess and flavor.

Can I prepare the filling ahead of time?

Yes, the filling can be made a day in advance and stored covered in the refrigerator. This actually allows the flavors to meld even more. Just fill the peppers and roast when you’re ready to serve.

What’s the best way to serve these at a party?

Serve these warm and fresh from the oven alongside toothpicks for easy grabbing. They make irresistible finger food and are perfect when presented on a colorful platter or tiered tray.

Final Thoughts

I truly hope you dive into this Stuffed Mini Peppers with Goat Cheese, Parmesan, and Jalapeños Recipe and discover how effortlessly it steals the show with every bite. It’s a recipe that brings happiness to the table, combining simple ingredients in a way that feels special and memorable. Whether you’re making it for a crowd or a quiet night in, these peppers are sure to delight and inspire your love of bold, fresh flavors.

Stuffed Mini Peppers with Goat Cheese, Parmesan, and Jalapeños Recipe

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Delicious roasted stuffed mini sweet peppers filled with a creamy blend of goat cheese, parmesan, garlic, and jalapeños. This appetizer combines tender, slightly charred peppers with a rich and flavorful cheese filling, perfect for parties or a savory snack.

• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 50 servings
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Peppers

• 1 lb mini sweet peppers
• 2 tbsp extra virgin olive oil
• 1/4 tsp salt

Cheese Filling

• 10 ounce log goat cheese (softened, soft chèvre)
• 2/3 cup grated parmesan (40g by weight)
• 1 tbsp minced garlic
• 2 jalapeños (seeded and finely chopped, about 1/3 cup)
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for roasting the peppers evenly.
2. Prepare Peppers: De-stem the mini sweet peppers if desired for presentation or leave stems on for aesthetics. Cut each pepper in half lengthwise. Place them in a large bowl, add olive oil and 1/4 teaspoon salt, then toss thoroughly to coat all the pepper halves evenly.
3. Make Filling: In a separate large bowl, combine the softened goat cheese, grated parmesan, minced garlic, finely chopped jalapeños, and freshly ground black pepper. Stir well until all ingredients are uniformly blended into a creamy filling.
4. Stuff Peppers: Use a small spoon to fill each pepper half generously with the cheese mixture. The filling should mound slightly over the tops of the peppers, ensuring a rich bite in every piece.
5. Roast: Arrange the stuffed peppers on a baking sheet in a single layer. Roast in the preheated oven for 20 to 25 minutes, or until the peppers become tender and the cheese develops a golden, slightly crispy edge.
6. Serve and Enjoy: Remove from the oven and let cool a few minutes before serving. Enjoy these flavorful stuffed mini peppers warm as a tasty appetizer or party snack.

Notes

• Removing the seeds from jalapeños reduces heat, but you can adjust the amount according to your spice preference.
• Keeping the pepper stems on provides a nice rustic look and makes handling the peppers easier when serving.
• Use room temperature goat cheese to make mixing easier and to ensure a smooth filling.
• These stuffed peppers can be prepared a few hours in advance and roasted just before serving.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.