Mini Peppers Stuffed With Goat Cheese


These mini peppers stuffed with goat cheese are my latest obsession over here!  Whether you like ’em sweet or hot, you can’t deny the nutritional value these little bell peppers pack. By themselves, mini peppers are great for an afternoon snack. In this recipe, they’re stuffed with goat cheese and spices to take them to the next level!

Goat Cheese Stuffed Baby Pepper

  • Level: Easy
  • Total: 50 min (includes cooling time)
  • Active: 30 min
  • Yield: 20 piece


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10 baby bell peppers, halved lengthwise and seeds removed

1 tablespoon olive oil 

1/2 teaspoon kosher salt 

4 ounces goat cheese, at room temperature 

3 tablespoons mascarpone, at room temperature 

1 teaspoon orange zest (from about 1 orange) 

1/2 teaspoon lemon zest (from about 1 lemon) 

2 tablespoons chopped chives 


Special equipment:

 a piping bag with decorative tip

  1. Position an oven rack in the top third of the oven and preheat the broiler to high.
  2. On a rimmed baking sheet, toss the peppers with the olive oil and 1/4 teaspoon salt and arrange them cut-side down. Broil until beginning to brown and soften slightly, about 4 minutes. Allow to cool to room temperature.
  3. In a medium bowl, combine the goat cheese, mascarpone, orange zest, lemon zest and remaining 1/4 teaspoon salt. Mix well with a rubber spatula. Place the cheese mixture in a piping bag with a decorative tip. Fill each pepper evenly with the cheese mixture, being careful not to overfill. Sprinkle with the chives. Store in the refrigerator if not serving immediately.


Tender sweet mini peppers filled with the pleasantly fresh (yet lightly tangy!) flavor of goat cheese and drizzled with balsamic reduction.

Mini peppers stuffed with goat cheese and drizzled with balsamic reduction.


Simple and delicious, these goat cheese stuffed peppers are the fast and easy appetizer that anyone can whip up in a pinch.

Because not only do the mini peppers require minimal prep, but you don’t need to worry about having to do any mixing or chopping since this recipe depends on picking a flavored goat cheese and drizzling with storebought balsamic reduction.

So for only three ingredients, you can have all the taste and pretty presentation of an appetizer that takes twice (or thrice!) as much effort and time to make.

Drizzling balsamic reduction over stuffed peppers.


The best part about this recipe is that you can try different flavors of goat cheese – and, you guys, there are tons to choose from. Goat cheese has a tart, earthy flavor, making it a great canvas for adding other ingredients. You can either buy a perfectly mixed flavor or create your own.

A few of my recommended flavors would be:

  • Plain goat cheese (always a clasic!)
  • Garlic or roasted garlic
  • Smoky
  • Mixed herb
  • Bruschetta
  • Spicy flavors like sriracha, thai, or peppercorn
  • Honey vanilla


Yes, you totally can!

Once you’ve cut, cooked, and stuffed the mini peppers, store them in a sealed container in the refrigerator. Do not drizzle them with balsamic until ready to serve.


Once prepared, these mini stuffed peppers should remain good in a sealed container in the refrigerator for up to three to five days.


Technically, yes, you can – both mini peppers and goat cheese freeze and thaw very well – but I don’t have personal experience freezing the assembled stuffed peppers.

If you’d like to try it, make sure to wrap each stuffed pepper with plastic wrap or aluminum foil to help fight off freezer burn, then store them in a sealed container. Stuffed peppers should remain good for up to three to five months.


This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Prepare the mini peppers by slicing them in half and cleaning out any excess pulp or seeds from the cavities, so that the peppers are ready to be filled. Arrange cleaned peppers on a baking sheet lined with parchment paper.

Goat Cheese Stuffed Mini Peppers Step 1 - Clean mini peppers.
Goat Cheese Stuffed Mini Peppers Step 1 - Cut mini peppers in half, lengthwise.
Goat Cheese Stuffed Mini Peppers Step 1 - Clean out pulp and seeds.
Goat Cheese Stuffed Mini Peppers Step 1 - Clean and cut all mini peppers.
Goat Cheese Stuffed Mini Peppers Step 1 - Arrange mini peppers on a baking sheet.

Step 2 – Bake the peppers for a few minutes until tender. Let them cool until easy to handle.

Step 3 – While peppers cool, add your chosen goat cheese to a small bowl and use a fork to break the cheese apart into crumbles.

Goat Cheese Stuffed Mini Peppers Step 3 - Add goat cheese to a bowl.
Goat Cheese Stuffed Mini Peppers Step 3 - Use a fork to break apart and crumble goat cheese.

Step 4 – Stuff each mini pepper with a little bit of goat cheese, being careful not to overfill. For a pretty presentation, try to keep the cut rims of the peppers clean.

Goat Cheese Stuffed Mini Peppers Step 4 - Fill each pepper with goat cheese.
Goat Cheese Stuffed Mini Peppers Step 4 - Fill each pepper with goat cheese.
Goat Cheese Stuffed Mini Peppers Step 4 - Fill each pepper with goat cheese.
Goat Cheese Stuffed Mini Peppers Step 4 - Arrange filled peppers on a serving plate.

Step 5 – Serve stuffed peppers immediately with balsamic reduction as a drizzle or a dip.


These bacon and goat cheese stuffed mini peppers are a delicious finger-food appetizer. They’re creamy, savory, and look extra colorful on a serving platter (aka everyone will love them)!

Bacon goat cheese stuffed mini peppers laid out on a table.

You know those appetizers that seem to disappear in the blink of an eye? This is one of those! Sweet mini bell peppers are loaded with creamy goat cheese, and dotted with crispy bacon and bright red onions. They’re beyond delicious, and trust me, it’ll be hard to stop at just one, or two, or three.

So if you’re looking to up your appetizer game, these stuffed mini peppers will guarantee a fun and tasty time. Think of this as my most loved stuffed peppers recipe turned to a sweet yet cheesy treat. And like most stuffed things, this recipe is incredibly easy to make. Just prep the filling ingredients, slice the peppers, stuff them, and bake away! The results are insanely delicious and look extra fancy when serving.

Bacon goat cheese stuffed mini pepper ingredients on a table.


A quick and easy 6 ingredient combo. Here’s what you’ll need.

  • Mini Bell Peppers: These tiny sweet peppers are packed with flavor just as bright as their colors.
  • Bacon: Because everything with crispy bacon is better, especially paired with creamy goat cheese.
  • Goat Cheese: A soft and mild cheese that’s not too oozy or messy.
  • Red Onion: Adds a pop of purple and a refreshing crisp flavor with every bite.
  • Parsley: I love fresh parsley, but you can also use chopped cilantro.
  • Garlic: Minced garlic adds a punch of flavor.
  • Salt, & Pepper: Helps tie the filling flavors together.

Find the printable recipe with measurements below.


In a few simple steps, these delicious peppers will be ready in no time. First, preheat your oven to 400F then follow along below.

Cook the bacon. Add the strips to a baking sheet and bake for 18-20 minutes. Then transfer them to a paper towel to cool.

Baked bacon on a sheet pan for stuffed mini peppers.

Prep the peppers. Slice each one in half and scoop the seeds out.

Slicing and scooping seeds out of mini bell peppers.

Make the filling. Mix together the goat cheese, red onion, crumbled bacon, garlic, parsley, salt, and pepper in a bowl.

Stuff and bake the peppers. Use a spoon to add the filling, then arrange the peppers in an even layer on a baking sheet. Bake for 10 minutes, until the peppers are slightly soft. Then let them cool slightly before serving.

Bacon goat cheese stuffed mini peppers on a baking sheet.


If you’re prepping for a party, you can make these a few hours before guests arrive. Just make the filling, stuff the peppers, lay them out on a baking sheet, and store in the fridge until you’re ready to bake. That way you’ll have plenty of time to whip up other appetizers and a fresh pitcher of margarita!


In the rare case you have leftovers (trust me, it’s really unlikely), you can easily store them in the fridge. Here’s how to do it.

  • To store: Stack the peppers in an airtight container, and store in the fridge for up to 4-5 days.
  • To reheat: Add them to a plate and warm them up in the microwave for 20-30 seconds.


If you’re already cooking dinner on the grill, why not cook your appetizers over the fire, too? Served at room temperature, these bite-sized Stuffed Mini Peppers are the perfect make ahead appetizer. Ready in less than 30 minutes and no need to heat up the house!

peppers on sheet pan with fresh herbs for garnish.

Does anyone else love to use their grill as much as we do? We are currently crushing on these Grilled Italian Sausage Wraps, but frequently grill so much more than just the main dish.

In fact, one of our favorite appetizers to make on the grill are these Stuffed Mini Peppers. And if you’ve never tried to grill peppers, this recipe is the perfect place to start.


  • Crunchy mini bell peppers and creamy goat cheese make a winning combination. Plus they are bite-sized and easy to eat with your hands.
  • These simple but flavorful goat cheese stuffed peppers are the perfect appetizers for any BBQ as you can make them ahead of time and serve them at room temperature.
  • No need to heat up the house for appetizers if you’re already firing up the grill. Your grill is now your one-stop shop for snacks AND dinner.


It doesn’t take much to make these tasty, crunchy snacks!


steps 1 and 2 for making stuffed peppers
  • Preheat your grill to medium-high heat. Slice mini bell peppers in half and brush with olive oil. Grill peppers until blistered on both sides.
steps 3-5 for making stuffed mini peppers
  • Mix cheeses and herbs until light and fluffy. Mix in lemon juice, season to taste with salt and pepper.
  • Stuff mini peppers with cheese mixture and garnish with chives.


What’s the best way to grill peppers?

These grilling pans have to be one of our most used grilling accessories. They come in several different sizes, and you can still get great grill marks without losing your veggies in the fire.

Can I make these ahead of time? 

Absolutely! These goat cheese stuffed peppers can be served at room temperature, making them the perfect make-ahead snack.

You can also make the cheese mixture ahead of time and refrigerate until you’re ready to stuff your peppers.

Can I use a different filling?

Yes! If goat cheese isn’t your thing, you can easily just use cream cheese. You can also just stuff the grilled peppers with Boursin cheese if you are short on time!

grilled peppers with goat cheese on sheet pan with fresh herbs for garnish and bowl of goat cheese spread on side.


  • Make sure your grill is HOT. Preheating the grill is an important step in getting the peppers browned.
  • When you are prepping the peppers, slice them in half the long way and use a spoon to scrape the seeds out. Don’t worry about cutting the stems off, you can leave those on!
  • Set the cream cheese and goat cheese out to soften for 30-60 minutes before mixing it with the herbs. Your filling will be nice and creamy.
  • Make ahead tips: Make the filling earlier in the day and refrigerate until ready to use them. Pull it out of the refrigerator to soften 30 minutes before filling the peppers.
  • Let the grilled peppers sit for 10 minutes before filling them. This allows them to cool off a little bit so the filling doesn’t get too mushy.

Bacon and Goat Cheese Stuffed Sweet Pepper Poppers


makes 16 poppers

  • 8 mini sweet peppers, sliced in half lengthwise then seeded
  • 4oz goat cheese, softened
  • 4oz 1/3 less fat cream cheese, softened
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • salt and pepper
  • 4 slices cooked bacon, crumbled and divided
  • 1/2 cup sweet chili pepper sauce


  1. Place oven rack in center position then preheat broiler. Cover a baking sheet with foil then arrange sweet pepper halves on top.
  2. In a medium-sized bowl stir together goat cheese, cream cheese, garlic and onion powders, salt and pepper until smooth. Add 3/4 of the bacon then stir to combine. Fill pepper halves to the top with the cheese mixture, smoothing with your finger or the back of a spoon.
  3. Broil for 3-4 minutes watching very carefully to avoid burning then transfer poppers to a platter and sprinkle with remaining bacon. If cheese doesn’t begin to brown within a minute or two, move rack up (you just don’t want to overcook the pepper halves.) Serve with sweet chili sauce for dipping.

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