Stuffed Mini Sweet Peppers with Goat Cheese, Parmesan, and Jalapeños Recipe

I absolutely adore whipping up these Stuffed Mini Sweet Peppers with Goat Cheese, Parmesan, and Jalapeños Recipe whenever I want a perfect bite-sized appetizer bursting with flavor. The combination of creamy goat cheese, nutty Parmesan, and just the right kick from jalapeños nestled inside sweet, tender mini peppers makes this dish one of my all-time favorites to serve at gatherings or just as a special snack. It’s always such a crowd-pleaser and feels fancy while being incredibly easy to prepare.

Why You’ll Love This Stuffed Mini Sweet Peppers with Goat Cheese, Parmesan, and Jalapeños Recipe

What really excites me about this Stuffed Mini Sweet Peppers with Goat Cheese, Parmesan, and Jalapeños Recipe is the perfectly balanced flavor profile. The natural sweetness of the mini peppers pairs so beautifully with the creamy, tangy softness of goat cheese, while Parmesan adds a lovely savory depth, and jalapeños offer just a subtle but satisfying heat. Every bite gives you a multi-dimensional taste sensation, which keeps me reaching for more. It never feels heavy or overwhelming, just perfectly harmonious.

Another reason I’m so enthusiastic about this recipe is how simple it is to make, yet it feels like you put so much effort into it. I love recipes that don’t require dozens of ingredients or long prep times, but still impress guests effortlessly. Plus, it’s ideal for so many occasions—whether it’s a casual weeknight snack, a holiday party appetizer, or something to bring to a potluck. The ease of roasting the stuffed peppers and having them come out golden and gorgeous every time totally wins me over.

Ingredients You’ll Need

All you need for this recipe are straightforward, vibrant ingredients that each add their own special touch to the dish’s taste, texture, and appearance. These essentials make the filling creamy, nutty, spicy, and perfectly colorful against the bright peppers.

• Mini sweet peppers: I love using these because they’re bite-sized, colorful, and naturally sweet, making them perfect vessels for the filling.
• Extra virgin olive oil: Just a drizzle helps coat the peppers for roasting, adding richness and helping the cheese brown beautifully.
• Salt: Essential for enhancing all the flavors and balancing the slight sweetness of the peppers.
• Goat cheese (softened): This is the creamy star of the dish—it brings tanginess and a luscious texture to every bite.
• Grated Parmesan: Adds a salty, nutty note that complements the goat cheese and helps the tops brown in the oven.
• Minced garlic: Just the right hint of robust flavor that livens up the filling.
• Jalapeños (seeded and finely chopped): I use these to add a subtle, manageable heat that wakes up the cheese without overpowering the sweetness of the peppers.
• Freshly ground black pepper: A little bite of sharpness to balance the softness of the cheeses and the heat of the jalapeños.

Directions

Step 1: Preheat your oven to 425°F. I find this high heat perfect for roasting the peppers quickly while allowing the cheese filling to melt and brown beautifully on top.

Step 2: Prepare the mini sweet peppers by either de-stemming them or leaving the stems on for a more rustic look—I usually leave them on because I love how they look after roasting. Cut each pepper in half lengthwise. Toss them gently in a bowl with the olive oil and about 1/4 teaspoon of salt to evenly coat and season them.

Step 3: In a large mixing bowl, combine the softened goat cheese, grated Parmesan, minced garlic, finely chopped jalapeños, and freshly ground black pepper. Stir everything together thoroughly until you have a creamy, spicy, cheesy filling that you’re excited to stuff into the peppers.

Step 4: Using a small spoon, generously fill each pepper half with the cheese mixture. Don’t be shy—fill them so the cheese slightly piles above the pepper edges. This creates a lovely golden “hat” as it bakes.

Step 5: Place the stuffed peppers in a single layer on a baking sheet and roast in your preheated oven for 20 to 25 minutes. You want the peppers to soften while the cheese topping turns golden and a little bubbly around the edges—this is when you know they’re perfect and ready to enjoy!

Servings and Timing

This recipe makes approximately 50 stuffed mini pepper halves, which is fantastic for large groups, parties, or gatherings. The prep time is about 15 minutes since the filling comes together quickly, and the roasting time ranges from 20 to 25 minutes. Altogether, you’re looking at roughly 40 minutes from start to finish. There’s no resting time required—you can dive right in once the peppers come out of the oven!

How to Serve This Stuffed Mini Sweet Peppers with Goat Cheese, Parmesan, and Jalapeños Recipe

When I serve these peppers, I love offering them warm or at room temperature because the flavors really shine when the cheese is still luscious but not too hot. They look fantastic arranged on a large, colorful platter garnished with a sprinkle of fresh chopped herbs like parsley or cilantro for a pop of green. I often add a few lemon wedges to the side for guests who want a little brightness with their bites.

These make a wonderful appetizer alongside a crisp, fresh salad or even paired with a light grain like quinoa or couscous for a fuller meal. For drinks, I adore serving them with a chilled Sauvignon Blanc or a citrusy gin cocktail that complements the pepper’s sweetness and the hint of spice from the jalapeños. Non-alcoholic options like sparkling water with lime or iced hibiscus tea are refreshing choices that go great, too.

This Stuffed Mini Sweet Peppers with Goat Cheese, Parmesan, and Jalapeños Recipe is perfect for entertaining whether it’s for a casual weekend get-together or a festive holiday spread. Their bite-size portions encourage mingling and snacking without feeling heavy. They’re also lovely on a charcuterie board as a colorful, flavorful complement to meats and olives.

Variations

I love playing around with this recipe to suit different tastes and dietary needs. You can swap the goat cheese for cream cheese or ricotta if you want a milder, less tangy filling. For a more intense cheese flavor, adding some crumbled feta or blue cheese can be spectacular, too.

If you’re vegetarian or gluten-free, this recipe is already a winner! For a vegan twist, I’ve tried using plant-based cream cheese with nutritional yeast in place of the Parmesan. The texture is slightly different, but it still delivers great creaminess and a cheesy flavor. Adjust the jalapeños according to your preferred spice level—a few more slices for heat lovers or fewer for a gentler bite.

Cooking methods can also vary: while I usually roast them, you could try grilling the stuffed peppers on a barbecue for a smoky edge or even bake them in an air fryer for an even quicker approach. Each method lends its own unique character to the dish, and I encourage you to experiment and discover your favorite!

Storage and Reheating

Storing Leftovers

If you happen to have leftovers, I store the stuffed mini sweet peppers in an airtight container in the refrigerator. They stay fresh for about 3 to 4 days, which makes them perfect to prepare ahead of time or enjoy as snacks later in the week. I always recommend separating layers with parchment paper to avoid sticking and preserve their delicate texture.

Freezing

While I don’t typically freeze these peppers because their texture is best fresh or refrigerated, you can freeze them if needed. Place the cooled stuffed peppers in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or zip-top bag. They keep well for up to 2 months frozen. When ready to eat, thaw overnight in the fridge and reheat gently in the oven to keep the cheese creamy and the peppers tender.

Reheating

To reheat, I find the oven or toaster oven method works best—you want to warm them through without drying them out. Set your oven to 350°F and heat for around 10 minutes or until warmed through and the cheese is a little melty again. Avoid microwaving if possible, as it can turn the cheese rubbery and make the peppers soggy. Adding a splash of olive oil before reheating helps keep everything moist and delicious!

FAQs

Can I use other types of peppers for this recipe?

Absolutely! While mini sweet peppers are perfect for bite-sized portions and sweetness, you can use larger bell peppers cut into smaller pieces if needed. Just keep in mind that larger peppers may require a slightly longer roasting time.

How spicy are these peppers with the jalapeños included?

The spice level is moderate and pleasant, thanks to seeding and finely chopping the jalapeños. You can easily adjust the heat by using fewer jalapeños or substituting with a milder pepper if you prefer little to no kick.

Is it possible to prepare these ahead of time?

Yes! You can assemble the stuffed peppers a few hours ahead and keep them refrigerated until roasting. This makes them a fantastic party prep dish, allowing you to simply pop them in the oven before guests arrive.

Can I make this recipe vegan?

Definitely. Replace the goat cheese and Parmesan with your favorite plant-based cream cheese and sprinkle in some nutritional yeast to mimic the cheesy flavor. The texture and taste will be slightly different but still delicious.

Are these peppers suitable for kids?

Yes, many kids love the sweetness of the mini peppers combined with the creamy cheese filling. Just be cautious with the jalapeños—consider leaving them out or reducing the amount if your kids are sensitive to spice.

Conclusion

I hope you feel inspired to make this Stuffed Mini Sweet Peppers with Goat Cheese, Parmesan, and Jalapeños Recipe soon. It’s one of those dishes that’s simple to prepare but instantly elevates any occasion, from casual snacks to festive gatherings. I love sharing it with friends because it always sparks compliments and requests for seconds. Give it a try—you’ll be so glad you did!

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