Cheesy Stuffed Mini Peppers
User Reviews
5
Cheesy Stuffed Mini Peppers
Description
Cheesy Stuffed Mini Peppers are prepared by mixing softened goat cheese with spices for flavoring, then spooning the mixture into halved and seeded mini bell peppers. The peppers are lightly sprayed with olive oil to aid browning and placed cheese side up on a baking sheet.
Broiling the peppers a few inches below the heating element causes the cheese topping to turn golden and slightly browned without burning, while keeping the peppers tender. The result balances creamy, tangy cheese with subtle heat from red pepper flakes and herb notes from oregano.
This dish serves well as a warm appetizer or finger food. Leftover peppers keep well refrigerated and can be enjoyed reheated or cold. Use avocado oil as an alternative to olive oil to accommodate higher smoke points.
Position the rack about six inches from the broiler to avoid burning and watch carefully during broiling. Softening the goat cheese beforehand helps blend the seasoning and eases filling. Seasoned goat cheese can simplify preparation by omitting added spices.
Ingredients
- 4 ounces soft goat cheese room temperature
- ¼ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- ¼ teaspoon oregano dried
- 8 bell peppers mini
- olive oil extra virgin; or avocado oil, spray form
Instructions
- If your cheese is refrigerator-cold, slice it and microwave it for 30 seconds to soften.
- Place the cheese, garlic powder, oregano, and red pepper flakes in a small bowl and mix well with a fork.
- Set an oven rack 6 inches below the broiling element, then heat your broiler.
- Cut the mini peppers in half lengthwise, leaving the stems intact. Remove the seeds and membranes.
- Spread the peppers, cut side down, on a cutting board. Spray them with olive oil, then flip them so that the cut side is up.
- Spoon the seasoned goat cheese into the peppers, using about one heaping teaspoon per half pepper. Lightly spray the tops with olive oil.
- Arrange the peppers in a single layer on a rimmed baking sheet, cheese side up.
- Broil the peppers until the cheese is golden brown, 3-5 minutes. Serve immediately, or keep them in a warm (170°F) oven until your guests arrive, and up to one hour.
Notes
- Seasoned goat cheese can replace plain goat cheese and spices for a three-ingredient version.
- Extra virgin olive oil is used, but avocado oil spray works for higher heat tolerance.
- Keep the peppers about six inches below the broiler and watch closely to prevent burning.
- Leftovers can be refrigerated in an airtight container for 3-4 days and reheated at 50% microwave power or eaten cold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Serving | 2pepper halves | |
| Calories | 67kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Sodium | 53mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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