Stuffed Mini Peppers with Goat Cheese, Parmesan, and Jalapeños Recipe
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.
- 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
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for roasting the peppers evenly.
- 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.
- 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.
- 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.
- 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.
- 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.
