Goat Cheese Stuffed Mini Peppers
Need a last-minute appetizer? These goat cheese stuffed mini peppers come together in under 20 minutes. By using different color peppers, you have an appetizer that looks great and one that tastes even better. People will think you spent hours on these.
Goat Cheese Stuffed Mini Peppers
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Many people make a stuffed mini peppers recipe using cream cheese. And on this blog, we lean heavily on cream cheese for so many of our recipes. In this instance, though, we’re combining goat cheese and ricotta cheese for a creamy stuffing. Then we’re mixing in freshly cooked bacon — perhaps made in the air fryer — for an extra savory kick. I’m confident these are going to become your favorite appetizer to bring to parties and potlucks.
As far as carbs go, this is definitely a low carb appetizer that you can feel good indulging in and share with friends and family. Peppers are superstars on the low-carb vegetable list. And when made, each serving has only one gram of carbs.
If you like the idea of using peppers as the basis for an appetizer or even a side, then you must check out this recipe for guajillo salsa. It also features peppers.
Ingredients
- 15 mini sweet peppers in assorted colors
- 6 ounces goat cheese
- 6 ounces ricotta cheese
- 3 tablespoons fresh thyme leaves stems removed
- 4 pieces bacon cooked crispy and crumbled
- 3 tablespoons freshly grated Parmesan cheese
- Sea salt and black pepper to taste
Instructions
- Wash peppers and pat dry. Cut each pepper in half lengthwise, leaving the stem intact. Remove seeds and membranes from each pepper half and discard. Set aside.
- In a small bowl, combine goat cheese, ricotta cheese, thyme leaves, and bacon. Season with salt and black pepper, to taste, and stir to combine.
- Place the top oven rack in the 2nd highest position and preheat the broiler to high. Line a large, rimmed baking sheet with aluminum foil or parchment paper and set aside.
- With a small spoon, fill each pepper half with the cheese and bacon mixture and arrange on the prepared baking sheet. Sprinkle some of the freshly grated Parmesan cheese on top of each pepper half.
- Place the baking sheet on the top oven rack and broil for approximately 4-5 minutes or just until the cheese begins to brown and the peppers start to blister. Remove from the oven and cool slightly before transferring the peppers to a serving platter. Serve immediately. Enjoy!
Notes
You can use any kind of peppers you prefer. This recipe works well with poblano or jalapeño peppers, too. If shoshito peppers are available seasonally, you can try them as well. Buy extra so after you make this appetizer, you can try your hand at roasted shishito peppers.
You can also switch out the bacon for other proteins that pair nicely with goat cheese, such as sausage or ground beef.
Goat Cheese Stuffed Mini Peppers
Ingredients
- 15 mini sweet peppers in assorted colors
- 6 ounces goat cheese
- 6 ounces ricotta cheese
- 3 tablespoons fresh thyme leaves stems removed
- 4 pieces bacon cooked crispy and crumbled
- 3 tablespoons freshly grated Parmesan cheese
- Sea salt and black pepper to taste
Instructions
- Wash peppers and pat dry. Cut each pepper in half lengthwise, leaving the stem intact. Remove seeds and membranes from each pepper half and discard. Set aside.
- In a small bowl, combine goat cheese, ricotta cheese, thyme leaves, and bacon. Season with salt and black pepper, to taste, and stir to combine.
- Place the top oven rack in the 2nd highest position and pre-heat broiler to high. Line a large, rimmed baking sheet with aluminum foil and set aside.
- With a small spoon, fill each pepper half with the cheese and bacon mixture and arrange on the prepared baking sheet. Sprinkle some of the freshly grated Parmesan cheese on top of each pepper half.
- Place the baking sheet on the top oven rack and broil for approximately 4-5 minutes or just until the cheese begins to brown and the peppers start to blister. Remove from oven and cool slightly before transferring the peppers to a serving platter. Serve immediately. Enjoy!