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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
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Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Course
Appetizers
Cuisine
American
Servings
12
Calories
96
kcal
Cook Mode
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Equipment
▢
Half Sheet Pan
▢
Pastry Brushes
▢
Mixing Bowls
Ingredients
0.5
1x
2x
▢
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
Serving:
2
pepper halves
Calories:
96
kcal
Carbohydrates:
3
g
Protein:
4
g
Fat:
8
g
Saturated Fat:
4
g
Polyunsaturated Fat:
3
g
Cholesterol:
14
mg
Sodium:
142
mg
Fiber:
1
g
Sugar:
2
g
Nutrition info not guaranteed to be accurate.
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