Description
Prepare these colorful, bite-sized stuffed mini peppers ahead of time and freeze them for quick, flavorful appetizers or snacks that reheat well.
Ingredients
Scale
- 1 lb mini sweet peppers
- 2 tbsp extra virgin olive oil
- salt to taste
- 10 ounce log goat cheese softened
- 2/3 cup grated parmesan
- 1 tbsp minced garlic
- 2 jalapeños seeded and finely chopped
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat your oven to 425F.
- Remove stems from the peppers if you prefer, then cut each pepper in half lengthwise. Place the halves in a bowl, add the olive oil and 1/4 tsp of salt, and toss to coat them evenly.
- In a separate large bowl, combine the softened goat cheese, parmesan, garlic, chopped jalapeño, and black pepper. Stir until the filling is mixed well.
- Fill the cut peppers with spoonfuls of the cheese mixture. Fill them generously, slightly over the tops.
- Roast the peppers for 20 to 25 minutes, until the peppers are soft and the cheese edges turn golden brown. Enjoy them warm.
Notes
- For freezing: Cool the baked peppers completely. Arrange them in a single layer on a baking sheet and freeze until solid. Transfer the frozen peppers to an airtight, freezer-safe container or bag.
- To reheat from frozen: Bake at 375F for 15-20 minutes, or until heated through.
- If you prefer a milder heat, remove all seeds and white membranes from the jalapeños.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed halves
- Calories: 110
- Sugar: 1
- Sodium: 150
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 5
- Cholesterol: 25
Keywords: Stuffed Peppers, Freezer-Friendly Recipes, Appetizer Ideas, Party Snacks, Meal Prep, Mini Peppers, Goat Cheese, Easy Appetizer