With just five ingredients, these Roasted Mini Sweet Peppers with Goat Cheese are as easy as they are delicious. Serve with Baked Brie and Fig Jam bites and Bacon Jalapeño Deviled Eggs for a colorful addition to any appetizer buffet or snack table.
This post was originally published in December 2018 and has been updated.
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Why You Will Love This Recipe
What's not to love about cheese-centric appetizers? (Say, Dorito Cheese Ball or Smoked Gouda Pimento Cheese.) These sweet mini peppers are not only colorful but also roasted to enhance their sweetness.
Then, they are filled with a tangy whipped goat cheese mixture. It's so easy, and you only need five ingredients. Add these peppers to a brunch menu or a snack spread.
If you're short on time or don't wish to roast the peppers, that's no problem. Slice in half and remove the seeds and membranes. Then, fill with the cheese mixture. Raw peppers are just as delicious with their fresh crunch.
Ingredients and Substitutions
This colorful appetizer comes together with just five ingredients.
- Mini bell peppers - For a colorful presentation, use a variety of red, orange, and yellow peppers. Mini bell peppers are sweet, not spicy.
- Goat cheese - I love the tangy flavor of goat cheese. If you're not a fan, you can substitute whipped cream cheese, whipped feta, or Boursin cheese.
- Whipped cream cheese - This helps the goat cheese blend into a spreadable consistency.
- Lemon zest - adds bright acidity, which balances the tang of the goat cheese.
- Fresh herbs - Adds freshness. Use parsley, chives, or basil... whatever you have on hand.
Substitutions
- Instead of adding chopped herbs to the mixture, use herbed goat cheese.
- For a spicy version, use jalapeños in place of the sweet peppers.
- Not a fan of goat cheese? Use my scallion cream cheese instead.
Please see the recipe card for complete instructions and ingredient amounts.
How to Make
- Seed the peppers and cut them in half lengthwise. Toss with oil, salt, and pepper, then spread them on a sheet pan.
- Roast at 400 degrees for 15 minutes. The peppers will soften but not lose their shape. Roasting enhances the peppers' sweetness, and caramelization adds flavor.
- Blend the goat cheese and cream cheese in a food processor, scraping down the bowl as needed until smooth and creamy. Add in lemon zest and fresh herbs. Season with salt.
- Transfer the mixture to a piping bag fitted with a piping tip. Pipe the cheese into the peppers.
PRO TIP: To easily fill the piping bag, place the bag (fitted with a tip) in a tall glass. Fold the top of the bag down over the edge of the glass. Spoon the cheese mixture into the bag. Unfold the bag, squeeze the mixture towards the bottom of the bag, and pipe.
Serving
Garnish stuffed peppers with fresh herbs and arrange on a platter. Add to a veggie platter, a cheese board, or any snack spread.
These peppers pair nicely with marinated olives or olive tapenade with crostini.
Recipe FAQs
No, the peppers do not need to be cooked. Raw peppers are crisp and delicious. I love to roast the peppers first because it brings out their sweetness. I also love the caramelized flavor that roasting provides.
Mini-sweet peppers are much sweeter than bell peppers. Their bright color is as vibrant as their fresh, sweet bite.
These sweet peppers are delicious on their own or stuffed with a savory filling for a tasty appetizer. Slice the peppers and add to salads, stir-fries, casseroles, or quiches.
Use these peppers in place of jalapenos for a mild take on a jalapeno popper. You can also fill them with whipped cream cheese, whipped feta, or Boursin cheese.
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Equipment
Half sheet pan | Mini food processor | Microplane | Measuring spoons | Piping bags and tips
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📖 Recipe Card
Roasted Mini Sweet Peppers with Goat Cheese
Want to Save This Recipe?
We'll email this post to you, so you can come back to it later! Plus, get weekly recipe inspiration!
Ingredients
Peppers
- 20 mini sweet peppers (in assorted colors)
- 2 teaspoons olive oil
- 1 pinch Kosher salt
- 1 pinch black pepper
Filling
- 8 ounces goat cheese
- 3 tablespoons whipped chive cream cheese
- 1 tablespoon chopped parsley (or chives)
- zest of one lemon
- Kosher salt (to taste)
Instructions
- Preheat the oven to 400℉.
- Cut the peppers in half lengthwise and remove the seeds. Add the peppers to a bowl and toss lightly with oil, salt, and pepper.
- Spread the peppers on a baking sheet and roast for 15 minutes until slightly softened and caramelized. Let cool to room temperature.
- Meanwhile, add the goat cheese and cream cheese to the bowl of a food processor. Process until smooth and spreadable, scraping the bowl down as necessary.
- Gently blend in herbs, lemon zest. Season to taste with salt. Transfer the cheese mixture to a piping bag fitted with a piping tip.
- When peppers are room temperature, pipe the cheese mixture into each pepper half. (Note 1) Arrange on a serving platter and garnish with chopped herbs.
- Refrigerate leftovers for up to 2 days.
Notes
- For ease filling the piping bag with the cheese mixture, place the piping bag (fitted with a tip) in a tall glass. Fold the top of the bag down over the edge of the glass. Spoon the cheese mixture into the bag. Unfold the bag and squeeze the mixture towards the bottom of the bag and pipe.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Barbara R. says
It was not the taste experience I expected. My guests tried it but prefer a more robust flavor.
Abbey says
I'm sorry this recipe wasn't right for you. To punch up the flavor, spicy jalapenos can be used in place of the mini sweet peppers.