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!
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.
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Ingredients
It doesn't take much to make these tasty, crunchy snacks!
Instructions
- 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.
- 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
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.
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.
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!
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.
More easy appetizer recipes
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Recipe
Stuffed Mini Peppers
Ingredients
- 12 Mini Peppers seeded and sliced in half
- 2 tbsp 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
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
Nutrition info not guaranteed to be accurate.
This is delicious but way too much garlic. I would start with 1/2 teaspoon and increase it as needed.
I am so making these! We stuff peppadews with goat cheese and roast them in the oven but I am going to try these as well! Very soon!!! I would really love it if you would link them up with us at Foodie Fridays, but I am pinning and stumbling as well right now!
Beautiful photos--love the color of the peppers! Goat cheese is one of my favorite cheeses--I must try it in peppers!
Thanks, Julia! It's a great combination! Give it a try 🙂 you will love it! have a fabulous weekend!
Lisa, these look delicious! I am a little goat cheese obsessed as well and this looks like the perfect summer snack or even as a light dinner with a nice big salad.
Thanks so much for sharing!
Ally
Hi Ally,
Isn't goat cheese simply the best? I literally could (do) eat it with a spoon! Thanks for stopping by-nice to hear from you!
YUM -- I'll be picking stuff up to make this today!
Hi Carrie, They are tasty! Perfect on this steamy day! Thanks for your note.