Goat Cheese Stuffed Peppers




About: I work at instructables by day, and turn into a stitch witch by night. follow me on instagram @jessyratfink to see what i'm working on! ^_^

Oh my lord these goat cheese stuffed peppers are tasty. You can customize the goat cheese flavoring too - I went with red pepper flakes, oregano, parsley and black pepper, but I know they'd be fantastic with basil, rosemary, maybe even some coriander or cumin!

They only take about a half hour to make, too! They would be great for a big crowd since there's so little prep work involved.

If you've never tried goat cheese stuffed peppers, this is a nice gateway to addiction. Because they're so tiny they cook quickly, which means you won't spend an hour or two cooking something you're not sure you'll love. :D

Step 1: Ingredients:

  • 8-12 mini sweet peppers
  • 1/2 cup goat cheese, softened at room temp - unflavored chevre is best!
  • herbs and spices of your choice
  • black pepper
  • salt
  • olive oil
If you can't find mini peppers, you can always cut a bell pepper into wedges, too! I'm also wanting to try this with jalapeños - we've been growing two huge plants and I can't wait for them to be ready. :D

Step 2: Prep the Peppers & Preheat the Oven

Preheat your oven to 400 F. 

Cut the peppers in half and pull out the membranes and the seeds. They won't add any spice - they'll just taste bitter!

Pop them on a baking sheet and drizzle over a little olive oil and sprinkle with salt and pepper. Mix them so every single pepper is nice and coated.

Step 3: Mix Your Cheese

I used several pinches of dried parsley and a couple pinches each of oregano and red pepper flakes. And then I added a few grinds of black pepper because I use excessive amounts of black pepper on everything :D

Mix it until well combined!

Step 4: Stuff the Peppers

Add a small amount of cheese to each pepper - press it down with your fingers as you fill them so it gets in all the nooks and crannies. It's best to use one hand to fill them and one hand to hold them - otherwise you'll end up with cheese everywhere. :P

I wouldn't try to use a spoon, either, it doesn't work very well, haha.

Step 5: Roast Them!

Pop them in a 400 F oven for 15-20 minutes, or until the peppers start to soften and wrinkle. The cheese should be beginning to brown as well as the bottom of the peppers.

Eat them while hot! They're the best then. :)



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    22 Discussions


    4 years ago on Introduction

    I made these this afternoon for myself and my picky seven year old... I thought they were great, but she was not a fan.


    4 years ago

    to modernize this dish you can add sphereiphied hot sauce over the top

    1 reply

    5 years ago on Introduction

    These were good. My wife, a semi-pro in the kitchen, loved the ones I made with marjoram and simply said "How many are you going to make for Easter dinner?"


    5 years ago

    Awesome!! Plus it's super easy to make, thanks for sharing :)


    5 years ago

    I made a version of this tonight, but breaded it in Panko first, did a super quick fry to brown them, and then popped em in the oven for 10. Thanks for posting this!


    5 years ago on Introduction

    Fantastic appetizer. I added some grilled, applewood bacon cut into thick squares on top for the more carnivorous among my friends. Will make for parties to come.


    5 years ago

    Could not have easier to make, and they were delicious!


    5 years ago on Introduction

    These look amazing!!! I Love stuffed peppers..not a big fan of goat cheese but I'm sure I could work something out. Thanks for the great idea! yum...


    5 years ago on Introduction

    Ooh, looks yummy! My parents are throwing a dinner party soon; I'll suggest this to them.