Stuffed Mini Peppers

These stuffed mini peppers are flavorful and easy to make. I fill them with seasoned goat cheese and briefly broil them to melt the cheese.

Course Appetizer

Cuisine American

Prep Time 20

Cook Time 5

Total Time 25

Servings servings

Calories 67kcal

If your cheese is refrigerator-cold, slice it and microwave it for 30 seconds to soften.
Place the cheese, garlic powder, oregano, and red pepper flakes in a small bowl and mix well with a fork.
Set an oven rack 6 inches below the broiling element, then heat your broiler.
Cut the mini peppers in half lengthwise, leaving the stems intact. Remove the seeds and membranes.
Spread the peppers, cut side down, on a cutting board. Spray them with olive oil, then flip them so that the cut side is up.
Spoon the seasoned goat cheese into the peppers, using about one heaping teaspoon per half pepper. Lightly spray the tops with olive oil.
Arrange the peppers in a single layer on a rimmed baking sheet, cheese side up.
Broil the peppers until the cheese is golden brown, 3-5 minutes. Serve immediately, or keep them in a warm (170°F) oven until your guests arrive, and up to one hour.

You can turn this recipe into a three-ingredient recipe by using seasoned goat cheese. I like to add my own spices to plain goat cheese, but sometimes, easy is good!
Please don't place the peppers directly under the heating element. Six inches below is best, but even then, keep a close eye on them to ensure they don't burn.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them in the microwave at 50% power. Or enjoy them cold! They are surprisingly good straight out of the fridge.