If you are looking for a bright, flavorful appetizer that electrifies any gathering, the Grilled Stuffed Mini Peppers with Goat Cheese and Fresh Herbs Recipe is an absolute showstopper. These little pillows of smoky, charred sweetness filled with creamy goat cheese, fresh herbs, and a touch of lemon deliver layers of vibrant flavors and textures that feel both elegant and effortlessly approachable. Whether it’s a casual get-together or a special occasion, this recipe packs a punch with colorful presentation and a perfect balance of tangy, savory, and fresh elements that keep everyone coming back for more.
Ingredients You’ll Need
The secret to this dish’s magic lies in its simple, fresh ingredients. Each component plays a vital role: the mini peppers provide sweetness and a tender crunch, the creamy cheeses offer richness, and the fresh herbs add bright, aromatic notes that lift the entire dish.
- Mini Peppers (12, seeded and sliced in half): Sweet and tender, these form the beautiful edible vessels for the filling.
- Olive oil (2 tbsp): Adds a lovely sheen and helps blister the peppers on the grill for smoky flavor.
- Goat cheese (6 ounces): The star creamy component with tangy depth and a silky texture.
- Light cream cheese (6 ounces): Lightens the goat cheese while enhancing the creaminess for a perfectly balanced filling.
- Minced garlic (2 teaspoons): Brings subtle pungency that wakes up the palate without overpowering.
- Fresh chives (2 tablespoons, finely chopped): Adds gentle oniony brightness, both in the filling and as garnish.
- Fresh parsley (2 tablespoons, finely chopped): Imparts a clean, herbaceous brightness that keeps the filling fresh.
- Fresh lemon juice (½ tablespoon): A splash of acidity that beautifully cuts through the richness.
- Salt and pepper to taste: Essential seasoning that ties all the flavors together.
How to Make Grilled Stuffed Mini Peppers with Goat Cheese and Fresh Herbs Recipe
Step 1: Prepare and Grill the Peppers
Start by preheating your grill to medium high. Brush the outside skins of your halved and seeded mini peppers lightly with olive oil. This will help them blister beautifully and develop a smoky aroma. Place them skin side down on the grill and let them cook for about 5 minutes until you can see the skin blistering and getting a slight char. This step adds incredible depth to what could otherwise be a simple pepper, creating a warm, smoky backdrop for the creamy filling.
Step 2: Mix the Cheese and Herb Filling
While the peppers rest briefly after grilling, combine the goat cheese and cream cheese in a bowl. Add the minced garlic, fresh chives, fresh parsley, and a squeeze of lemon juice. Mix everything together until light and fluffy—this will ensure the filling is easy to spoon and evenly packed with flavor. Season with salt and pepper according to your taste preferences. This filling is the heart of the Grilled Stuffed Mini Peppers with Goat Cheese and Fresh Herbs Recipe, perfectly blending tangy creaminess with fresh herbal brightness.
Step 3: Stuff and Garnish the Peppers
Once the peppers have cooled for about 5 to 10 minutes – just enough to handle them comfortably – carefully spoon the cheese mixture into each pepper half. Don’t be shy here; a generous amount of filling heightens both flavor and visual appeal. To finish, garnish each pepper with a few extra snips of fresh chives for vibrant color and a subtle oniony crunch. Serve these beauties immediately, or let them sit at room temperature to let the flavors marry further.
How to Serve Grilled Stuffed Mini Peppers with Goat Cheese and Fresh Herbs Recipe
Garnishes
A sprinkle of finely chopped chives is classic, but you can also experiment with tiny leaves of fresh basil or even a light drizzle of high-quality olive oil or balsamic glaze to add another flavor layer and shine. A few freshly cracked peppercorns on top just before serving give a pop of spice that elevates the whole dish.
Side Dishes
These peppers are fantastic on their own as elegant finger food, but they also pair wonderfully with a fresh green salad, crusty bread, or a light couscous salad. Their bright, creamy filling complements chilled white wine, making them perfect for entertaining or a light summer meal.
Creative Ways to Present
For a stunning presentation, arrange the grilled stuffed mini peppers on a long platter lined with fresh herb sprigs. Alternatively, serve them on a rustic wooden board with small bowls of olives or nuts for an inviting tapas-style spread. Using colorful mini peppers not only adds visual interest but also gives guests a hint of the diversity of flavors inside.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place them in an airtight container and store them in the refrigerator. They should stay fresh for up to 2 days, though they’re best enjoyed the same day for maximum texture and flavor.
Freezing
Because of the fresh herbs and delicate cheese filling, freezing is not recommended for this recipe. The texture might change and the freshness of the herbs could diminish, so it’s best to make just enough to enjoy fresh.
Reheating
If you want to enjoy the peppers warm the next day, gently reheat them in a low-temperature oven (about 300°F or 150°C) for 5-7 minutes. Avoid microwaving, which can affect the texture of the cheese and peppers.
FAQs
Can I use other types of cheese?
Absolutely! While goat cheese is central to the flavor profile here, you can try mixing cream cheese with feta or ricotta for different but delicious variations. Just keep the ratio creamy and tangy.
Are mini peppers different from baby bell peppers?
Yes, mini peppers differ slightly. They tend to be a bit smaller and have a thinner skin compared to baby bells, which makes them ideal for stuffing and quick grilling.
Can I make this recipe vegan?
To make a vegan version, substitute the cheeses with plant-based cream cheese and ricotta-style vegan cheeses. Fresh herbs and grilled peppers remain the same, delivering great flavor without dairy.
What’s the best way to seed mini peppers?
Slit the pepper lengthwise and use a small spoon or your fingertip to remove seeds gently without tearing the pepper halves. This makes stuffing much easier.
Can I grill these peppers on a stovetop grill pan?
Definitely! A grill pan works just as well. Heat it over medium-high heat, brush the peppers with olive oil, and cook until blistered, just like on an outdoor grill.
Final Thoughts
There is something truly special about the Grilled Stuffed Mini Peppers with Goat Cheese and Fresh Herbs Recipe that makes it a timeless favorite in my kitchen. Its balance of smoky char, creamy filling, and fresh herbs is like a little bite of sunshine. I encourage you to try this recipe, whether as an elegant appetizer or a fun snack — it’s sure to become one of your go-to recipes for sharing good food and warm smiles.
Print
Grilled Stuffed Mini Peppers with Goat Cheese and Fresh Herbs Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 25 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
Delicious and colorful stuffed mini peppers grilled to perfection and filled with a creamy blend of goat cheese, light cream cheese, garlic, and fresh herbs. This easy appetizer combines smoky charred peppers with a tangy, fluffy cheese mixture, perfect for gatherings or a light snack.
Ingredients
Peppers
- 12 Mini Peppers, seeded and sliced in half
- 2 tbsp Olive oil
Filling
- 6 ounces goat cheese
- 6 ounces light cream cheese
- 2 teaspoons minced garlic
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- ½ tablespoon fresh lemon juice
- Salt and pepper, to taste
Instructions
- Prepare the Peppers: Seed and slice the mini peppers in half lengthwise, removing any seeds to create perfect boats for the filling.
- Preheat the Grill: Heat your grill to medium-high heat to ensure it’s ready for the peppers.
- Brush and Grill Peppers: Lightly brush the skins of the peppers with olive oil to prevent sticking and help char the skins. Place them on a platter and set on the grill.
- Grill Until Blistered: Grill the peppers for about 5 minutes, or until the skins are slightly blistered and softened, giving a smoky flavor.
- Make the Filling: In a bowl, combine the goat cheese, light cream cheese, minced garlic, chopped chives, parsley, and fresh lemon juice. Mix until light and fluffy. Season with salt and pepper to taste.
- Rest the Peppers: Allow the grilled peppers to rest for 5 to 10 minutes. This lets cooling and slight softening occur, making them ready to fill.
- Stuff and Garnish: Spoon the cheese mixture generously into each grilled pepper half, then garnish with additional fresh chives for a burst of color and freshness.
- Serve: Serve immediately while slightly warm or at room temperature as a delightful appetizer or snack.
Notes
- For an extra touch, sprinkle smoked paprika or chili flakes over the filling for some heat.
- Can be prepared a few hours ahead; keep refrigerated and bring to room temperature before serving.
- Use a grill pan if you don’t have access to an outdoor grill.
- Substitute goat cheese with feta for a sharper cheese flavor.
- Best served fresh to maintain crispness of the peppers and creaminess of the filling.
