Goat Cheese Stuffed Mini Peppers (Easy Appetizer!)

These goat cheese–stuffed mini peppers are the perfect bite-sized appetizer: sweet, creamy, and ready in about 20 minutes. I love how the tangy goat cheese contrasts with the natural crunch of the peppers—I’ve made these dozens of times for weeknight snacks and parties. If you want a sweet finish after serving these, try pairing them with light desserts like mini vegan cheesecakes to keep the menu balanced and simple.

Why Make This Recipe

• Big flavor in small prep: sweet mini peppers plus tangy goat cheese tastes like more effort than it takes.
• Quick and convenient: ready in about 20–25 minutes, ideal for last-minute guests.
• Crowd-pleasing and versatile: works for parties, potlucks, or as a low-carb snack.
• Light and fresh: lower in calories than many fried appetizers and easy to portion.
• Personal insight: I love this recipe because it’s reliably elegant—guests think you spent hours, but it’s mostly assembly. For a gluten-free party menu, it pairs well with other simple desserts like a gluten-free cheesecake.

Recipe Overview

Prep time: 10 minutes.
Cook time: 10–12 minutes (roasting/broiling) or 12–15 minutes (air fryer).
Total time: 20–25 minutes.
Servings: 12–16 stuffed peppers (serves 6–8 as an appetizer).
Difficulty: Easy.
Method: Quick assembly and brief oven roast or broil to warm the filling and slightly blister the peppers.

My Experience Making This Recipe

I tested this recipe both in the oven and in an air fryer to match different kitchen setups. My main discovery: a quick roast at 400°F for 10–12 minutes warms the filling without making peppers soggy. When I’m in a rush, I’ll serve them straight without roasting and they’re still delicious—especially alongside hearty breads like this cottage cheese banana bread for a casual brunch.

How to Make Goat Cheese Stuffed Mini Peppers

Start by halving 12–16 mini sweet peppers and removing seeds. In a bowl, mix 8 oz (225 g) soft goat cheese with 2 Tbsp plain Greek yogurt (or cream cheese), 1 small minced garlic clove, 1 tsp lemon zest, 1–2 tsp honey (optional), 2 Tbsp chopped fresh chives, and salt + pepper to taste. Use a small spoon or piping bag to fill each pepper half evenly. Arrange on a parchment-lined baking sheet and roast at 400°F (200°C) for 10–12 minutes until the cheese is warmed and the pepper edges soften. For an air-fryer finish, place peppers in a single layer at 375°F (190°C) for 8–10 minutes. If you want a firmer texture or to add crunch, top with toasted pine nuts or panko and broil 1–2 minutes—watch closely. If you like to serve with bread, I often slice up homemade protein bread like this cottage cheese protein bread and let guests build bites.

Equipment note: a rimmed baking sheet, parchment paper, and either an oven or an air fryer make this easiest; a piping bag or zip-top bag with a corner snipped speeds filling.

Expert Tips for Success

• Bring cheeses to room temperature: soft goat cheese mixes smoothly and fills uniformly when warm.
• Use a piping bag for neat presentation: prevents tearing peppers and saves time.
• Dry peppers well: pat with paper towel to avoid watering down the filling during cooking.
• Watch broil time carefully: 1–2 minutes under a hot broiler is enough to brown the top—any longer and the filling can split.
• Season deliberately: goat cheese is tangy, so taste the filling and add a pinch of salt, a squeeze of lemon, or a splash of honey to balance flavors.

How to Serve Goat Cheese Stuffed Mini Peppers

• Party platter: arrange on a platter with fresh herbs (chives, parsley) and a sprinkle of toasted sesame or pine nuts.
• Brunch board: pair with sliced cucumber, smoked salmon, and toasted bagels—try serving alongside easy air fryer mini bagels for a fun board.
• Light dinner starter: serve warm with a green salad dressed in lemon vinaigrette.
• Elegant garnish: drizzle with good-quality olive oil and finish with flaky sea salt and microgreens for a polished presentation.

Storage and Reheating Guide

Refrigerate leftovers in an airtight container for up to 3 days. Place a paper towel in the container to absorb moisture and keep peppers crisp. To reheat, preheat the oven to 350°F (175°C) and bake for 8–10 minutes until warmed through; or reheat in an air fryer at 350°F for 4–6 minutes. Freezing is not ideal—the texture of fresh peppers and goat cheese changes, but you can freeze unroasted stuffed peppers on a tray, transfer to a freezer bag, and keep up to 1 month; thaw in the fridge overnight and reheat gently in the oven to avoid separation.

Recipe Variations

• Mediterranean: add 2 Tbsp chopped kalamata olives and 1 Tbsp capers to the filling.
• Herby & lighter: replace half the goat cheese with plain Greek yogurt for fewer calories and a tangier profile.
• Dairy-free: use a thick cashew-based cream cheese or store-bought vegan goat-style cheese and adjust salt; roast as directed.
• Spicy-sweet: mix in 1 tsp finely diced pickled jalapeño and finish with a drizzle of honey-chili for contrast.

Nutritional Highlights

• Protein and calcium: goat cheese and a touch of Greek yogurt provide protein and calcium in a small serving.
• Lower-carb appetizer: using mini peppers keeps carbs low versus crackers or bread-based apps.
• Allergens: contains dairy; check for pepper sensitivity. For nut-free and gluten-free needs, this recipe is naturally gluten-free and can be nut-free unless you add nut toppings. Serve 2–3 halves per person as a typical appetizer portion.

Troubleshooting Common Issues

• Fillings too runny: if the mixture feels loose, refrigerate 15–20 minutes before filling or add 1–2 Tbsp more goat cheese to firm it.
• Peppers soggy after roasting: roast on a wire rack over the sheet pan so heat circulates; keep roasting time brief (10–12 minutes).
• Filling separates or becomes oily: avoid overheating—use moderate oven temps and remove as soon as cheese is warm and glossy.

Frequently Asked Questions

Q: Can I prepare these ahead of time?
A: Yes—assemble the peppers, cover them tightly, and keep refrigerated up to 8 hours before roasting. Bring to room temperature for 15 minutes before baking to ensure even warming.

Q: Can I make them vegan without losing texture?
A: Use a firm cashew-based cream cheese or a thick tofu-based spread. Adding a bit of lemon zest and nutritional yeast mimics goat cheese tang; chill the filling so it holds shape when piping.

Q: What filling substitutions work well?
A: Cream cheese, ricotta mixed with lemon zest, or a whipped feta-goat cheese blend all work. If using ricotta, drain excess liquid on paper towels to avoid soggy results.

Q: How do I keep presentation neat for a party?
A: Use a piping bag with a medium round tip for uniform filling, arrange peppers seam-side down, and finish with finely chopped herbs or microgreens for a tidy, professional look.

Conclusion

For a tested, easy appetizer that looks elegant and delivers bright flavor, these goat cheese stuffed mini peppers never fail. For another reliable recipe and ideas on assembly and ingredient swaps, check out this helpful guide: Goat Cheese Stuffed Mini Peppers Appetizer | Walder Wellness, RD.

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