These roasted goat cheese stuffed mini peppers bring color and creamy, tangy flavor to a Thanksgiving appetizer spread. I love that they’re easy to prepare ahead, then roast just before guests arrive.
Why You’ll Love These Stuffed Mini Peppers
Sweet mini peppers become tender and lightly caramelized in the oven, while goat cheese makes every bite creamy and savory. They look festive on a holiday platter, are easy to pick up and eat, and take only a few minutes to fill. You can prepare the filling and peppers ahead, too, which is especially handy on a busy Thanksgiving day.
Stuffed Mini Peppers Ingredients & Substitutions
- 1 pound mini sweet peppers, about 12 to 14
- 8 ounces goat cheese, softened
- 2 ounces cream cheese, softened
- 1 tablespoon olive oil
- 1 teaspoon finely grated lemon zest
- 1 tablespoon chopped fresh parsley, plus extra for garnish
- 1/4 teaspoon garlic powder
- 1/8 teaspoon black pepper
- 1/8 teaspoon fine salt, or to taste
- 1 teaspoon honey, optional, for drizzling
Cream cheese softens the tang of the goat cheese and makes the filling easy to pipe or spoon. For a brighter finish, use chopped chives instead of parsley, or leave out the honey if you prefer a fully savory bite.
Step-by-Step Instructions to Make Stuffed Mini Peppers
1. Heat the oven and prepare the peppers
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. Slice each pepper in half lengthwise and remove the seeds and inner ribs. Arrange the halves cut side up, then brush or lightly toss them with olive oil.
2. Mix the goat cheese filling
In a bowl, stir together the softened goat cheese, cream cheese, lemon zest, parsley, garlic powder, black pepper, and salt until smooth. Taste and adjust the seasoning as needed.
3. Fill the pepper halves
Spoon or pipe the cheese mixture into each pepper half, dividing it evenly. A small spoon works well, or add the filling to a zip-top bag and snip off one corner for neater portions.
4. Roast until tender
Roast for 12 to 15 minutes, until the peppers are tender and the filling is warmed through with a few lightly golden spots. Let them rest for a few minutes, then finish with extra parsley and a light drizzle of honey, if you like. Serve warm or at room temperature.
Tips for Success
- Let the cheeses soften at room temperature so the filling mixes smoothly.
- Choose peppers that are similar in size so they cook at the same rate.
- Arrange the pepper halves cut side up to keep the filling in place as they roast.
- For a tidy platter, wipe any cheese smudges from the peppers before serving.
- Roasting time can vary with pepper size, so check for tenderness around the 12-minute mark.
Variations of Stuffed Mini Peppers
Stir a tablespoon of finely chopped sun-dried tomatoes into the cheese for a savory, slightly sweet twist. For a fresh herb flavor, use chives, dill, or basil in place of parsley. A pinch of smoked paprika adds gentle warmth, while chopped toasted walnuts provide a little crunch. You can also top the finished peppers with extra lemon zest for a brighter flavor.
Serving Suggestions: What to Pair with Stuffed Mini Peppers
Add these peppers to a Thanksgiving appetizer board with olives, fresh fruit, crackers, and crisp vegetables. They also pair nicely with roasted nuts or a simple green salad. For a holiday gathering, arrange them on a platter with the cut sides facing up and sprinkle with fresh parsley just before serving.
Storage & Reheating Instructions
Store leftover peppers in an airtight container in the refrigerator for up to 3 days. Reheat them on a baking sheet at 350°F (175°C) for about 8 to 10 minutes, until warmed through. You can prepare the peppers and filling separately up to 1 day ahead. Keep both covered in the refrigerator, fill the peppers shortly before roasting, and allow a few extra minutes in the oven if they go in cold.
Memories Made Around the Table
I love the way a colorful platter of little bites invites everyone to gather around before the big meal. These peppers are the kind of appetizer guests can enjoy while catching up, and their bright color feels right at home among the Thanksgiving dishes. I like to set aside a few extra because they tend to disappear quickly.
FAQs
Can I make stuffed mini peppers ahead of time?
Yes. Prepare the cheese filling and clean and halve the peppers up to 1 day ahead. Store them separately in the refrigerator, then fill and roast shortly before serving.
Can I serve these peppers at room temperature?
Yes. They’re delicious warm, but they also taste good at room temperature. Let them cool slightly after roasting, then arrange them on a serving platter.
What can I use instead of goat cheese?
Use an equal amount of softened cream cheese for a milder filling. You can also replace part of the goat cheese with a soft, tangy cheese you enjoy, keeping the total amount of cheese about the same.
How do I keep the filling from spilling out?
Place the peppers cut side up on the baking sheet and avoid overfilling them. Choose halves with enough depth to hold the filling, and spoon it in just to the top.
Final Thoughts
With sweet roasted peppers and a creamy, lemony filling, this simple appetizer adds a festive touch to a Thanksgiving table. Make a batch for your next gathering, and serve them warm or at room temperature for an easy crowd-pleaser.
Stuffed Mini Peppers
Equipment
- 1 Oven
- 1 Rimmed baking sheet
- 1 Parchment Paper
- 1 Mixing Bowl
Ingredients
- 1 pound mini sweet peppers about 12 to 14
- 8 ounces goat cheese softened
- 2 ounces cream cheese softened
- 1 tablespoon olive oil
- 1 teaspoon lemon zest finely grated
- 1 tablespoon fresh parsley chopped, plus extra for garnish
- 0.25 teaspoon garlic powder
- 0.125 teaspoon black pepper
- 0.125 teaspoon fine salt or to taste
- 1 teaspoon honey optional, for drizzling
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Slice each pepper in half lengthwise and remove the seeds and inner ribs. Arrange the halves cut side up, then brush or lightly toss them with olive oil.
- In a bowl, stir together the softened goat cheese, cream cheese, lemon zest, parsley, garlic powder, black pepper, and salt until smooth. Taste and adjust the seasoning as needed.
- Spoon or pipe the cheese mixture into each pepper half, dividing it evenly.
- Roast for 12 to 15 minutes, until the peppers are tender and the filling is warmed through with a few lightly golden spots. Let them rest for a few minutes, then finish with extra parsley and a light drizzle of honey, if desired. Serve warm or at room temperature.