Dinner

Stuffed Mini Peppers with Goat Cheese and Parmesan Recipe

ByMariam Harutyunyan September 15, 2026September 15, 2026

Introduction

These stuffed mini peppers make a delightful appetizer or snack, combining sweet, tender peppers with a creamy, flavorful cheese filling. Roasting them enhances their natural sweetness and creates a deliciously warm bite every time.

The image shows a white plate holding six stuffed mini bell peppers cut in half lengthwise. There are three red peppers and three yellow peppers. Each pepper half is filled with a creamy, golden-brown cheese mixture that looks slightly charred on top, giving a crispy texture. Small green parsley leaves are placed on top of some peppers and a few are scattered on the plate for garnish. The plate sits on a white marbled surface with a bowl of green parsley blurry in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces mini sweet peppers
1 1/2 tablespoons extra-virgin olive oil

1/4 teaspoon kosher salt (or to taste)
10 ounces goat cheese (softened)

2/3 cup grated Parmesan cheese
1/2 teaspoon onion powder

1/4 teaspoon dried oregano
4 teaspoons minced garlic
1 small jalapeño (seeded and finely chopped)

1/4 teaspoon black pepper
Fresh parsley (chopped, for garnish)

Instructions

Step 1: Preheat your oven to 425°F to prepare for roasting.

Step 2: Wash the mini sweet peppers, then cut each in half lengthwise. Toss them in a bowl with the olive oil and kosher salt until they are evenly coated.
Step 3: In another bowl, mix together the softened goat cheese, grated Parmesan, onion powder, dried oregano, minced garlic, chopped jalapeño, and black pepper until well combined.
Step 4: Spoon a generous amount of the cheese mixture into each pepper half.

Step 5: Arrange the stuffed peppers on a baking sheet in a single layer.
Step 6: Roast in the preheated oven for 18 to 22 minutes, until the peppers are tender and the cheese is lightly toasted on top.
Step 7: Remove from the oven and garnish with chopped fresh parsley before serving.

Tips & Variations

For a milder flavor, omit the jalapeño or substitute with a sweet bell pepper. To add more heat, leave the seeds in or add a pinch of cayenne pepper to the cheese mixture.
You can swap goat cheese for cream cheese or ricotta for a different texture and taste.
Toss the peppers with a splash of balsamic vinegar before roasting for a tangy twist.

Use fresh herbs like thyme or basil in place of oregano for varied flavor profiles.

Storage

Store leftover stuffed mini peppers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a 350°F oven for 8-10 minutes or until warmed through to keep the peppers tender and the cheese melty.