Stuffed Mini Peppers Recipe
by Sommer Collier — last updated on Oct 10, 2025 
I’m obsessed with this ridiculously easy three-Ingredient stuffed mini peppers recipe, and it’s become my go-to whenever I want to impress party guests. Not only are these so cute and colorful, but they’re subtly sweet and loaded up with the creamiest cheesy filling!
The best things come in small packages, and that’s definitely true when it comes to these itty bitty stuffed mini peppers! They are colorful and naturally sweet, perfectly crunchy and portioned, making them ideal for a simple and festive appetizer. Now, when I say these are easy to make, I mean really easy. All you need are three ingredients and less than 10 minutes to make these super flavorful and deliciously cheesy stuffed peppers! If you’re a fan of my stuffed banana peppers, then you’ll definitely approve of this mini version of that dish. Every bite of these stuffed mini peppers is packed with a subtle sweetness and tangy, savory flavors from that creamy goat cheese filling made with herbs and a drizzle of honey. Whether you’re celebrating game day or a more special occasion with friends and family, your guests will absolutely adore this snack!
Liz – ⭐⭐⭐⭐⭐ Super easy and delicious! This was the perfect starter for our company last week!
Table of Contents
Sommer’s Recipe Highlights
Perfectly Bite-Sized – These stuffed mini peppers make the perfect bite-sized appetizer. They’re cute, small and so incredibly easy to grab and share so you can grab one..two..or three really easily!
Just 3 Ingredients – Whenever I’m cooking for guests, the number most important things I look for in recipes is ease and simplicity. These delicious stuffed mini peppers definitely fit the bill because all you need is three easy-to-find ingredients including the peppers, goat cheese and honey, and just 10 minutes of your time!
Amazingly Comforting – If you love this hearty and scrumptious stuffed pepper with rice recipe, then you’ll definitely love this tiny version of that dish. These peppers are naturally colorful and filled to the top with the creamiest goat cheese that’s just fingerlickin’ good!
Key Ingredients and Tips
- Mini bell peppers – When you’re shopping for mini peppers, make sure to choose ones that are firm and a variety of colors. These are perfectly crunchy and they have just the right amount of natural sweetness! You can also use a few jalapeño peppers if you want a pop of spice here and there.
- Garlic and herb-flavored goat cheese – To make that creamy and tangy cheesy filling I use a flavored chevre goat cheese. It’s soft and easily spreadable, and every bite packs a savory and tangy pop of flavors. Do not use a crumbly goat cheese variety!
- Honey – Just a dainty drizzle of honey balances out all the flavors of this dish! I like to use a mild honey that has floral notes like clover, wildflower, or orange blossom.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep – To kick off this appetizer, I preheat the oven to 400 degrees Fahrenheit. Then, I cover a baking sheet with some parchment paper. You don’t need to grease the parchment paper, but if you like, you can just spray on some olive oil!
Slice and fill – Next, I wash and slice the peppers lengthwise. I always remove the seeds and pat them dry. Leave the stem on for easy eating. The stem is great to leave on because you can use that as a little handle when eating them. Serve with a little bowl for people to discard their stems! I grab the goat cheese and using a spoon, I fill up each slice of pepper just until each is filled to the edge. You don’t want to over-stuff and have too much cheese-to-pepper ratio!
Garnish – Then, I drizzle just a little bit of honey over the cheese and I pop them into the oven for about 10 minutes! Once they’re bubbly and slightly golden here and there on top, I remove the tray and immediately (and carefully) arrange them onto a serving platter. That’s it!
Recipe Variations
- Crumbled chorizo – For a heartier, meaty twist, you can top off each sliced mini pepper with some cooked crumbled chorizo. The spiciness from the chorizo pairs really well with that slightly tangy and sweet stuffed mini pepper.
- Bacon – If you’re not a fan of chorizo but you still want something meaty, you can use bacon bits for a smokier flavor. It also adds a bit of a crunch to every bite.
- Toasted nuts – I love how crunchy this dish is, and to amp up the textures even more, I like to top off these stuffed mini peppers with toasted and chopped walnuts, pecans, pistachios, or almonds.
- Hot honey – Craving a little more heat? Swap the regular mild honey for hot honey! You still get that sweetness, but with a really fun and exciting kick of spiciness!
- Mediterranean – Sometimes, I like to top these off with chopped Kalamata olives, sun-dried tomatoes, or jarred artichoke hearts. All of these options give a fresh pop of flavor that mimic those delicious Mediterranean flavors.
- Swap up the cheese – If you don’t like goat cheese, swap it with a creamy and spreadable cheese alternative like whipped feta, flavored cream cheese or Borsin.
Serving Suggestions
I definitely suggest serving these peppers right out of the oven when they’re still warm and the cheese is golden and bubbly! I like plating these on a simple white platter so that those gorgeous red, orange and green colors really pop. If I’m serving these at a party, during game day or any special occasion, I like to pair these mini peppers with some of these aps below:
- Alongside this buttery puff pastry pull apart bread that is perfect for sharing.
- With some crispy jalapeño hushpuppies that are creamy and spice.
- Alongside these super cheesy homemade mozzarella sticks that have the ULTIMATE cheese pull!
- Or, if I want to keep things a bit more simple, I arrange them onto a tray with some cheese and cured meats like prosciutto, salami and bresaola.
You can also pair them with game day classics like chicken wings, sliders and fun dips, too!
Storing
Place leftover stuffed mini peppers in an airtight container and store in the refrigerator for up to 3 days. You can serve these chilled or at room temperature. Otherwise, reheat them in the oven for a couple of minutes until they’ve warmed up! Whatever you do, definitely don’t freeze these. They don’t hold well in the freezer.
Frequently Asked Questions
How else can I cook stuffed mini peppers?Besides the oven, you can cook these stuffed peppers in the smoker or on the grill! In the smoker, cook on high for about 30 minutes until the cheese is bubbling. This will infuse a lovely smokey flavor. On the grill, cook at a medium heat for about 20 minutes!
Can I make these ahead of time?Totally! You can do all the prep work ahead of time like washing, slicing and de-seeding. You can also fill them up with the goat cheese and pop them back in the refrigerator until you’re close to serving. Then, bake them up so they’re warm and bubbly!
How do you keep stuffed mini peppers from getting soggy?To prevent the peppers from getting soggy, make sure that you pat them thoroughly dry after you’ve washed them. I’ve also found that they get soggy if I’ve assembled them ahead of time, too.
Can I use plain goat cheese?Totally. If you can’t find a garlic and herb chevre, then you can use a regular, plain goat cheese and mix in some fresh or dried herbs and garlic!
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Looking for More Party Appetizers? Be Sure to Try:
- Best Cheese Stuffed Mushrooms
- Keto Creole Shrimp Stuffed Avocado
- Crunchy Jalapeno Bacon Stuffed Mushrooms
- French Onion Dip
- Smoked Cream Cheese
- Mexican Corn Dip
- Salmon Sushi Bake
Stuffed Mini Peppers Recipe
Video
Ingredients
- 1 1/2 pounds mini bell peppers or a mix of mini bell peppers and jalapeños
- 12 ounces garlic and herb seasoned chevre goat cheese
- 1 tablespoon honey
Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside.
- Cut all the peppers in half lengthwise and remove any seeds. Lay them cut-side-up on the baking sheet. Spoon the seasoned goat cheese into the center of each pepper half.
- Lightly drizzle the peppers with honey, and sprinkle with salt if desired. You can also garnish them with fresh herbs if you like, but it’s not necessary. Bake for 10 minutes, then serve warm.
Could I use a little bit of maple syrup forgot to buy honey
Try using an air fryer
Made these for a Friendsgiving They were a huge hit.
Delicious!!
Could you freeze these?
Hi Heidi,
Absolutely! They should keep in an airtight container, in the freezer, for up to 3 months.
Easy and delicious. I used an air fryer, 10 minutes at 350 degrees and they came out perfect. Thank you.
Really easy to make and a big hit. I used Boursin cheese, as suggested by another reviewer, to stuff the peppers, and they were delicious.
Can you make day I had of time and then serve at room temperature thank you
Hi Rita,
Absolutely!
I’m looking forward to making this tonight.
I was wondering if it would ok to serve at room temperature?
Also what herbs did you use to garnish on top?
Thank you
Hi Stephanie,
Sure, they are wonderful both warm and at room temperature! I added some fresh thyme for color, but it’s not necessary.
These were a huge hit! They taste so good!
Super easy and delicious! This was the perfect starter for our company last week!
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