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    Home » Appetizers

    Published: May 26, 2021 by Lisa · This post may contain affiliate links.

    Stuffed Mini Peppers

    Jump to Recipe Jump to Video Print Recipe
    peppers on tray with cream cheese and chives.
    peppers on sheet pan with cheese and herbs.
    peppers on plate with cheese.
    grilled mini peppers on tray stuffed with cream cheese.

    If you're already cooking dinner on the grill, why not cook your appetizers over the fire, too? Served at room temperature, these bite-sized Stuffed Mini Peppers are the perfect make ahead appetizer. Ready in less than 30 minutes and no need to heat up the house!

    peppers on sheet pan with fresh herbs for garnish.

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    Does anyone else love to use their grill as much as we do? We are currently crushing on these Grilled Italian Sausage Wraps, but frequently grill so much more than just the main dish.

    In fact, one of our favorite appetizers to make on the grill are these Stuffed Mini Peppers. And if you've never tried to grill peppers, this recipe is the perfect place to start.

    Why this recipe works

    • Crunchy mini bell peppers and creamy goat cheese make a winning combination. Plus they are bite-sized and easy to eat with your hands.
    • These simple but flavorful goat cheese stuffed peppers are the perfect appetizers for any BBQ as you can make them ahead of time and serve them at room temperature.
    • No need to heat up the house for appetizers if you're already firing up the grill. Your grill is now your one-stop shop for snacks AND dinner.
    Jump to:
    • Why this recipe works
    • Ingredients
    • Instructions
    • FAQs
    • Expert Tips
    • More easy appetizer recipes
    • Recipe

    Ingredients

    It doesn't take much to make these tasty, crunchy snacks!

    Instructions

    steps 1 and 2 for making stuffed peppers
    • Preheat your grill to medium-high heat. Slice mini bell peppers in half and brush with olive oil. Grill peppers until blistered on both sides.
    steps 3-5 for making stuffed mini peppers
    • Mix cheeses and herbs until light and fluffy. Mix in lemon juice, season to taste with salt and pepper.
    • Stuff mini peppers with cheese mixture and garnish with chives.

    FAQs

    What's the best way to grill peppers?


    These grilling pans have to be one of our most used grilling accessories. They come in several different sizes, and you can still get great grill marks without losing your veggies in the fire.

    Can I make these ahead of time? 


    Absolutely! These goat cheese stuffed peppers can be served at room temperature, making them the perfect make-ahead snack.

    You can also make the cheese mixture ahead of time and refrigerate until you’re ready to stuff your peppers.

    Can I use a different filling?


    Yes! If goat cheese isn't your thing, you can easily just use cream cheese. You can also just stuff the grilled peppers with Boursin cheese if you are short on time!

    grilled peppers with goat cheese on sheet pan with fresh herbs for garnish and bowl of goat cheese spread on side.

    Expert Tips

    • Make sure your grill is HOT. Preheating the grill is an important step in getting the peppers browned.
    • When you are prepping the peppers, slice them in half the long way and use a spoon to scrape the seeds out. Don't worry about cutting the stems off, you can leave those on!
    • Set the cream cheese and goat cheese out to soften for 30-60 minutes before mixing it with the herbs. Your filling will be nice and creamy.
    • Make ahead tips: Make the filling earlier in the day and refrigerate until ready to use them. Pull it out of the refrigerator to soften 30 minutes before filling the peppers.
    • Let the grilled peppers sit for 10 minutes before filling them. This allows them to cool off a little bit so the filling doesn't get too mushy.

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    Did you make this recipe? We'd love to hear your thoughts! 
    
    Please rate the recipe and leave a comment below. Your feedback helps us and your fellow readers! 
    
    
    

    Recipe

    stuffed mini peppers on a sheet pan.

    Stuffed Mini Peppers

    Garnish With Lemon
    The grill is for more than the main dish. Crunchy and full of flavor, these Stuffed Mini Peppers are tasty appetizers and will be a hit at your next summer BBQ!
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 10 minutes mins
    Total Time 25 minutes mins
    Course Appetizers
    Cuisine American
    Servings 12
    Calories 96 kcal
    Prevent your screen from going dark

    Equipment

    • Half Sheet Pan
    • Pastry Brushes
    • Mixing Bowls

    Ingredients
      

    • 12 Mini Peppers seeded and sliced in half
    • 2 tablespoon Olive oil

    Goat Cheese Filling:

    • 6 ounces goat cheese
    • 6 ounces light cream cheese
    • 2 teaspoons minced garlic
    • 2 tablespoons fresh chives finely chopped
    • 2 tablespoons fresh parsley finely chopped
    • ½ tablespoon fresh lemon juice
    • salt and pepper to taste

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    Instructions
     

    To make the peppers::

    • Preheat grill to medium high heat. Brush skins of peppers with olive oil and set on platter.
    • Grill peppers over medium high heat for 5 minutes or until skin is slightly blistered. Remove from grill.

    To make the filling:

    • Mix cheeses and herbs together until light and fluffy. Mix in lemon juice, season to taste with salt and pepper.
    • Let peppers rest for 5- 10 minutes before filling.
      Spoon filling into grilled peppers and garnish with fresh chives.
    • Serve immediately or at room temperature.

    Notes

    • Make the filling ahead of time and refrigerate. Pull the filling out of the fridge 30 minutes before filling so it has time to soften.
    • These peppers taste great warm or at room temperature.
    • Short on time? Stuff these mini peppers with softened Boursin Cheese.
    • Not a fan of goat cheese? You can swap in feta or simply use all cream cheese.
    • Play around with the herb mixture and use your favorites!

    VIDEO

    Nutrition

    Serving: 2pepper halvesCalories: 96kcalCarbohydrates: 3gProtein: 4gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 14mgSodium: 142mgFiber: 1gSugar: 2g

    Nutrition info not guaranteed to be accurate.

    Did you make this recipe?Tag us on Instagram or leave a comment!
    « Classic Margarita Recipe
    Easy Orzo and Chickpea Salad Recipe »

    About Lisa

    Hi, I’m Lisa! Looking for the party? It’s probably at my house. Nothing brings me more joy than sharing good food with friends and family. That and a seriously good cocktail.

    Reader Interactions

    Comments

    1. Phyllis says

      May 27, 2021 at 8:42 am

      I made similar mini peppers with creamy brie cheese years ago.....thank you for reminding me how easy, delicious and pretty this recipe is. This is on my menu this week!

      Reply
      • Lisa says

        May 27, 2021 at 9:00 am

        I’m so happy you are adding them to your menu! They are such a great appetizer! Brie would be so good - I’ll have to try it!

        Reply
    2. 2pots2cook says

      June 18, 2019 at 3:34 am

      Lisa, you just made my day ! Perfect season for such a delicacy ! Thank you so much !

      Reply
    3. Lori @ RecipeGirl says

      June 16, 2018 at 6:13 pm

      These look great for summer entertaining!

      Reply
      • Lisa says

        June 20, 2018 at 7:43 am

        Thank you! We love to do all the things on the grill!

        Reply
    « Older Comments
    5 from 8 votes (8 ratings without comment)

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