Mini Stuffed Peppers

These mini stuffed peppers are like jalapeño poppers, but they're healthier, and you control the heat. I wanted to keep the recipe light and vegetarian, but feel free to add crumbled, cooked turkey bacon to the mix if desired.

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course lunch/dinner

Cuisine American

Servings 20 people

Calories 3298.9 kcal

Equipment

2 Mixing Bowls One for peppers, one for cheese mixture
1 Baking Sheet Lined with parchment paper for best results
1 Chef's knife For slicing peppers and mincing aromatics
1 Cutting Board
1 Small Spoon or Spatula For mixing and stuffing

Ingredients

Main

10 mini sweet peppers sliced in half lengthwise
2 teaspoons extra virgin olive oil
salt to taste
1 5.5 ounce package goat cheese, softened
⅓ cup grated Parmesan cheese
1 medium jalapeno pepper seeded and minced
½ teaspoon minced garlic
½ teaspoon dried chopped chives
freshly ground black pepper to taste

Instructions

Preheat the oven to 400 degrees F (200 degrees C).
Place pepper halves in a bowl. Add olive oil and salt; toss to combine.
Mix goat cheese, Parmesan cheese, jalapeño, garlic, chives, and black pepper together in a separate bowl until evenly combined. Spoon cheese mixture into pepper halves and place onto a baking sheet.
Bake in the preheated oven until peppers have softened and cheese is browned, about 15 minutes.

Notes

For an enhanced flavor profile, consider lightly charring the mini peppers under a broiler for a minute or two before stuffing. This adds a smoky depth that complements the creamy filling. When handling the jalapeño, wearing gloves is advisable, and remember that removing the ribs as well as the seeds will significantly reduce the heat. Ensure the goat cheese is truly at room temperature and softened for a smooth, homogenous filling. A final sprinkle of fresh chives or finely chopped parsley after baking will add a vibrant pop of color and a fresh herbaceous note, elevating the dish's presentation.