Why You’ll Love Stuffed Mini Peppers Recipe

Perfect party-friendly finger food — they’re bite-sized, vibrant, and irresistible.
A good balance of creamy and mildly spicy: the mini sweet peppers provide sweetness, while the chopped jalapeño adds a gentle heat.
Very little fuss — simple ingredients, quick prep, and flexible cooking methods (oven, grill, or smoker).
Deliciously versatile: you can serve them hot, warm, or even cooled, and they stand out on any appetizer spread.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb mini sweet peppers
2 tbsp extra virgin olive oil
salt
10 oz log soft goat cheese (chèvre)
2/3 cup grated Parmesan (about 40 g)
1 tbsp minced garlic
2 jalapeños, seeded and finely chopped (about 1/3 cup)
1/4 tsp freshly ground black pepper

Directions

Preheat your oven to 425 °F (about 220 °C).
Wash the mini sweet peppers. If you prefer, remove the stems; leaving them on gives a pretty “handle” and aesthetic appeal. Slice each pepper in half lengthwise.
Place the halved peppers in a bowl. Drizzle with the olive oil and sprinkle with about ¼ tsp salt, then toss to coat evenly.
In a separate bowl, combine the softened goat cheese, grated Parmesan, minced garlic, chopped jalapeños, and black pepper. Stir until the mixture is smooth and well blended.
Spoon the cheese mixture into each pepper half generously — filling them so the cheese comes slightly above the tops of the peppers.
Arrange the stuffed peppers on a sheet pan. Bake in the preheated oven for about 20–25 minutes, or until the peppers are softened and the filling is slightly golden at the edges.
(If you prefer grilling: on a high heat grill with the lid closed, cook ~20 minutes. On a smoker/Traeger-style, about 30 minutes until cheese bubbles and peppers soften.)
Serve immediately, while still hot and the cheese is bubbly. If needed, transfer to a platter for easier serving.

Servings and timing

Servings: ~50 pieces
Prep time: ~15 minutes
Cook time: ~25 minutes
Total time: ~40 minutes

Variations

Add cooked crumbled bacon or pancetta into the cheese mixture for a smoky, meaty twist.
Substitute goat cheese with cream cheese for a milder, slightly sweeter flavor.
Use mini colored sweet peppers (red, yellow, orange) for a more vibrant presentation.
Swap in chopped green chilies or reduce the jalapeño for a completely no-heat version.
After baking, drizzle with a touch of honey or balsamic reduction for an extra flavor layer.

Storage/Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 5 days.
To reheat: preheat oven to 300 °F (about 150 °C) and warm the peppers for ~10 minutes until heated through. Alternatively, microwave ~1 minute for ~10 peppers.
If frozen: store in an airtight freezer-safe container for up to 3 months. Reheat from frozen in the oven (add a few extra minutes) or microwave (add ~30 seconds more) until thoroughly warmed.

FAQs

How spicy are these stuffed mini peppers?

They’re designed to be mild. The mini sweet peppers provide almost no heat, and the chopped jalapeño gives just a gentle kick. You can reduce or omit the jalapeño for completely mild.

Can I prepare these ahead of time?

Yes — you can fill the peppers ahead of time, cover them tightly, and refrigerate for up to 24 hours before baking.

Can I make these vegan or dairy‑free?

You could substitute the goat cheese and Parmesan with vegan cream cheese and a plant‑based grated cheese alternative, though flavor and texture will differ slightly.

What’s the best way to serve them at a party?

Serve them hot off the tray so the cheese is bubbly. You can place the baking sheet on a buffet table or transfer to a platter for easy access.

Can I scale the recipe up or down?

Absolutely. You can halve or double the amount of peppers and filling depending on your gathering size.

Are these gluten‑free?

Yes — as long as your cheese and seasonings don’t contain any hidden gluten additives, this recipe is naturally gluten‑free.

Can I use larger peppers instead of mini sweet peppers?

You could, but they’ll require more filling and likely longer cook time. The mini size gives the perfect bite‑size appetizer format.

What if the filling overflows during baking?

Ensure your pepper halves are generously but not excessively filled. Overfilling can cause spilling of cheese. You can also place a rimmed baking sheet or baking dish underneath to catch any drips.

Can I grill them instead of baking in the oven?

Yes. On a grill, aim for medium‑high heat (not above ~450 °F / 230 °C) and cook about 20 minutes until peppers are soft and cheese is bubbling.

How can I transport them to a party if making ahead?

Bake them just before departure if possible. If not, bake, cool, pack in an airtight container, then reheat upon arrival using an oven or microwave (see storage section).

Conclusion

These stuffed mini peppers strike the perfect balance between simplicity and deliciousness. They bring vibrant color, creamy texture, and a mild kick — making them an excellent option for appetizers or side dishes. Whether you’re hosting a gathering or just preparing a fun treat, this recipe delivers flavor with ease. Enjoy!