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Goat Cheese Stuffed Mini Peppers

Goat cheese stuffed mini peppers are filled with a smooth, chive-and-lemon cheese mixture and baked until softened and lightly blistered. Serve them warm as a savory appetizer with a creamy center and sweet pepper flavor.
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Prep Time 15 minutes
Cook Time 22 minutes
Resting time 5 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 4 oz goat cheese softened
  • 2 oz cream cheese softened
  • 1 tbsp chives chopped fresh
  • 0.5 tsp lemon zest finely grated
  • 1 cloves garlic small, minced
  • 0.125 tsp black pepper
For the peppers
  • 1 lb mini sweet peppers
  • 1 tbsp olive oil
  • 0.25 tsp kosher salt

Equipment

  • 1 rimmed baking sheet

Method
 

Prepare the oven
  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
Make the filling
  1. In a medium bowl, stir together the goat cheese, cream cheese, chives, lemon zest, garlic, and black pepper until smooth.
Prepare the peppers
  1. Cut the peppers in half lengthwise and remove the seeds and membranes.
  2. Toss the peppers with the olive oil and kosher salt.
Stuff and bake
  1. Arrange the peppers cut-side up on the baking sheet.
  2. Spoon the cheese filling evenly into the peppers.
  3. Bake for 18 to 22 minutes, until the peppers are softened and lightly blistered.
  4. Let the peppers rest on the baking sheet for 5 minutes before serving.

Notes

For the smoothest filling, soften both cheeses before mixing. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended. For a dairy-free option, use dairy-free goat-style cheese and cream cheese.