These Stuffed Mini Peppers with Creamy Goat Cheese and Chives make for a vibrant and flavorful appetizer that will steal the show at any gathering. The sweet crunch of mini bell peppers is perfectly complemented by the rich, creamy goat cheese filling, enhanced with fresh chives for a burst of flavor.
Not only are they visually appealing, but these bites are also incredibly easy to prepare, making them the perfect addition to your next party or family meal. The combination of the pepper’s natural sweetness and the tanginess of the goat cheese creates a delightful balance that everyone will love.
Ingredients
INGREDIENTS
- 12 mini bell peppers
- 8 oz goat cheese, softened
- 2 tbsp fresh chives, chopped
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (optional)
Instructions
- Preheat your oven to 375°F (190°C) if you prefer to roast the peppers slightly for enhanced sweetness.
- In a mixing bowl, combine the softened goat cheese, chopped chives, minced garlic, salt, and black pepper. Mix until well combined and creamy.
- Cut the tops off the mini bell peppers and remove the seeds.
- Stuff each pepper generously with the creamy goat cheese mixture using a small spoon or piping bag.
- If desired, drizzle a little olive oil over the stuffed peppers and place them on a baking tray.
- Bake for 10-12 minutes until the peppers are tender and the filling is warm, or serve fresh without baking for a crisp bite.
Notes
Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Serve cold or at room temperature.
For a twist, try adding sun-dried tomatoes or olives to the goat cheese mixture for extra flavor. If you prefer a lighter option, substitute the goat cheese with a mixture of cottage cheese and herbs.
These stuffed peppers can be prepared ahead of time; just keep them refrigerated until you are ready to serve. They can also be enjoyed at room temperature, making them a versatile addition to any spread.
