These stuffed mini peppers make one of the best appetizers or even a lovely side dish! Filled with herb seasoned goat cheese, feta cheese and garlic, these are so good you may be tempted to skip the main dish altogether!
Cheese Stuffed Mini Peppers
There’s no secret I love appetizers and the main reason I make them on such a regular basis is because I love eating them as snacks. And these yum and adorable stuffed mini peppers are the perfect bite size snack for a cheese and veggie lover as myself. And the best thing about these is they are ready in about 20 minutes, even less if you decide to skip the roasting part and use your mini peppers fresh.
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These stuffed mini bell peppers are definitely a life saver when you have unexpected guests for dinner or you run short on time for a party you’re hosting. The filling is sooo good that I actually ate half of it before filling the peppers and had to prepare some more.
The filling in these mini peppers stuffed with cheese is made with such simple ingredients! You can add more ingredients if you like though, like some finely chopped onions, bacon bits or pancetta, nuts and more herbs. The possibilities are endless but remember to keep things simple. And garlic is definitely a must, no matter your choice!
As mentioned, sometimes I like to serve these feta stuffed mini peppers as a side dish and I truly enjoy pairing them with my homemade pickled chili peppers when I’m in the mood for a spicy bite! These simple stuffed mini peppers are so good, you’ll find yourself making them again and again!
Stuffed Mini Peppers Recipe
These yummy stuffed small peppers are best served roasted and peeled. But the recipe works great with crispy, fresh mini peppers too. If you’re short on time the second option is best recommended!
Preheat the oven to 400 F and line a large baking sheet with parchment paper then set it aside. Using a paring knife, cut a circle of about 1/2″ from the stem-end of the peppers. Remove the seeds and veins. Roast in the middle of your oven for about 10 minutes or until peppers begin to soften a little. I placed an extra tray on the lower level of my oven too as I didn’t want my peppers to get golden on the outside. I just wanted them softened just a tiny bit.
Remove from the oven, set aside and cool. Meanwhile mix cheeses and garlic. Using a small dessert spoon, fill each pepper with the cheese mixture. Garnish with fresh herbs like parsley, basil or dill. Enjoy our delicious cheese stuffed mini peppers!
Stuffed mini peppers with feta, goat cheese, garlic & herbs
- Preheat the oven to 400 F.
- Line a large baking sheet with parchment paper and set aside.
- Using a paring knife, cut a circle 1/2" from the stem-end of the peppers. Remove the seeds and veins.
- Bake for 10 minutes or until peppers begin to soften.
- Remove from the oven, set aside and cool a little.
- Mix cheeses and garlic.
- Using a small dessert spoon, fill each pepper with the cheese mixture.
- Garnish with fresh herbs like parsley, basil or dill.
- Enjoy our delicious cheese stuffed mini peppers!