📝 About This Recipe
These vibrant, jewel-toned mini peppers are a sophisticated twist on a classic comfort food, transformed into the ultimate finger food for your next gathering. Each bite delivers a harmonious balance of sweet roasted pepper, tangy herbed goat cheese, and a crunchy, golden-brown panko topping. Perfectly bite-sized and visually stunning, they offer a burst of Mediterranean sunshine that appeals to both the eyes and the palate.
🥗 Ingredients
The Peppers
- 1 pound Mini Sweet Peppers (assorted colors (red, orange, yellow))
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
The Creamy Filling
- 8 ounces Goat Cheese (Chèvre) (softened at room temperature)
- 4 ounces Cream Cheese (softened for a smoother texture)
- 2 cloves Garlic (microplaned or finely minced)
- 2 tablespoons Fresh Chives (finely chopped)
- 1 tablespoon Fresh Italian Parsley (finely chopped)
- 1 teaspoon Lemon Zest (from about half a lemon)
- 1/4 teaspoon Red Pepper Flakes (optional for a hint of heat)
- 1/4 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Topping & Garnish
- 1/2 cup Panko Breadcrumbs
- 1/4 cup Parmesan Cheese (finely grated)
- 1 tablespoon Unsalted Butter (melted)
- 1 tablespoon Honey (for a sweet finishing drizzle)
- 1 teaspoon Fresh Thyme Leaves (for garnish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
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2
Prepare the peppers: Wash and thoroughly dry the mini peppers. Slice each pepper in half lengthwise, keeping the green stem intact on one half for a rustic, elegant presentation. Use a small spoon to gently scrape out the seeds and white membranes.
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3
Place the hollowed pepper halves on the prepared baking sheet, cut-side up. Lightly drizzle with 1 tablespoon of olive oil and a pinch of salt.
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4
In a medium mixing bowl, combine the softened goat cheese and cream cheese. Use a sturdy spatula or hand mixer to blend until completely smooth and aerated.
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5
Fold in the minced garlic, chopped chives, parsley, lemon zest, red pepper flakes, salt, and black pepper. Stir until the herbs are evenly distributed throughout the cheese mixture.
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6
Transfer the cheese mixture into a piping bag or a plastic zip-top bag with the corner snipped off. This allows for a much cleaner and faster filling process than using a spoon.
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7
Pipe the cheese filling into each pepper half, filling them just to the top. Do not overstuff, as the cheese will expand slightly when heated.
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8
In a small bowl, toss together the panko breadcrumbs, grated Parmesan cheese, and melted butter until the crumbs are evenly moistened.
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9
Sprinkle a generous teaspoon of the panko mixture over the top of each stuffed pepper, pressing down very lightly so it adheres to the cheese.
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10
Bake in the center of the oven for 12-15 minutes, or until the peppers are tender-crisp and the panko topping is a deep golden brown.
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11
Remove from the oven and let the peppers rest for 5 minutes. This allows the cheese to set slightly so it doesn't run when bitten into.
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12
Just before serving, drizzle the warm peppers with a thin stream of honey and scatter fresh thyme leaves over the platter for a professional finish.
💡 Chef's Tips
Ensure your cheeses are truly at room temperature to avoid a lumpy filling. If you prefer a softer pepper, roast the empty halves for 5 minutes before filling them. For a smoky variation, add a half teaspoon of smoked paprika to the cheese mixture. To make these ahead, stuff the peppers up to 24 hours in advance and store in the fridge; just add the panko topping right before baking. Use a variety of pepper colors to make the platter look more vibrant and appetizing.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a dry Rosé to cut through the richness of the goat cheese. Serve alongside a bowl of marinated Kalamata olives and Marcona almonds for a complete mezze board. These are excellent accompanied by a balsamic glaze reduction for those who prefer more acidity. Arrange on a slate board or white ceramic platter to make the bright colors of the peppers pop.