📝 About This Recipe
These vibrant, jewel-toned mini peppers are stuffed with a velvety blend of herbed goat cheese and sharp feta, creating a sophisticated snack that bursts with flavor. Roasting the peppers softens their natural sweetness, providing a perfect vessel for the creamy, savory filling punctuated by briny olives and fresh herbs. Whether served as a colorful party appetizer or a light afternoon bite, these morsels offer a delightful contrast of textures and a true taste of summer sunshine.
🥗 Ingredients
The Peppers
- 15-18 pieces Mini Sweet Peppers (assorted colors like red, orange, and yellow)
- 2 tablespoons Extra Virgin Olive Oil (high quality for drizzling)
- 1/2 teaspoon Kosher Salt (to season the pepper skins)
Creamy Herbed Filling
- 8 ounces Cream Cheese (softened at room temperature)
- 4 ounces Goat Cheese (Chèvre) (crumbled)
- 1/4 cup Feta Cheese (finely crumbled for a salty kick)
- 2 cloves Garlic (minced into a paste)
- 2 tablespoons Fresh Chives (finely snipped)
- 1 tablespoon Fresh Flat-Leaf Parsley (finely chopped)
- 1 teaspoon Lemon Zest (from about half a lemon)
- 1/2 teaspoon Smoked Paprika (for a hint of depth)
- 1/4 teaspoon Black Pepper (freshly cracked)
Toppings and Garnish
- 1/4 cup Panko Breadcrumbs (toasted for crunch)
- 2 tablespoons Kalamata Olives (finely minced)
- 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 or a silicone mat for easy cleanup.
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2
Wash and thoroughly dry the mini peppers. Slice each pepper in half lengthwise, keeping the green stems intact if possible for a beautiful presentation.
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3
Use a small spoon or your fingers to gently remove the seeds and white membranes from the inside of each pepper half, creating a clean 'boat' for the filling.
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4
Place the pepper halves in a large bowl, drizzle with 1 tablespoon of olive oil and a pinch of salt. Toss gently to coat the skins, then arrange them cut-side up on the prepared baking sheet.
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5
In a medium mixing bowl, combine the softened cream cheese, goat cheese, and crumbled feta. Use a sturdy spatula to cream them together until mostly smooth but still slightly textured.
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6
Fold in the minced garlic, chives, parsley, lemon zest, smoked paprika, and black pepper. Mix until the herbs are evenly distributed throughout the cheese blend.
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7
Transfer the cheese mixture into a piping bag or a plastic zip-top bag with the corner snipped off. This allows for much cleaner filling than using a spoon.
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8
Pipe the filling generously into each pepper cavity, slightly mounding it over the top. Don't overfill, as the cheese will expand slightly when heated.
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9
In a tiny bowl, toss the panko breadcrumbs with the remaining tablespoon of olive oil. Sprinkle a pinch of the crumbs over each stuffed pepper.
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10
Slide the baking sheet into the oven and roast for 12-15 minutes. You are looking for the peppers to be tender-crisp and the cheese to be hot and slightly golden on top.
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11
Remove from the oven and immediately sprinkle the finely minced kalamata olives over the warm cheese.
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12
Let the peppers cool for 5 minutes on the tray. This allows the cheese to set slightly so it doesn't run when you pick them up.
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13
Transfer to a serving platter. Drizzle the honey in a thin stream over the peppers and finish with a scatter of fresh thyme leaves.
💡 Chef's Tips
Always ensure your cream cheese is truly at room temperature to avoid lumps in your filling. If you prefer a spicier kick, add half a teaspoon of red chili flakes or a finely diced jalapeño to the cheese mixture. To make ahead, stuff the peppers up to 24 hours in advance and keep them refrigerated; just add 2-3 minutes to the roasting time. Avoid over-roasting; if the peppers become too soft, they will be difficult to pick up as finger food. For a vegan version, substitute the cheeses with a cashew-based cream cheese and almond-based feta.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a dry Rosé to cut through the richness of the cheese. Serve alongside a bowl of warm Marinated Marcona Almonds for a complete Mediterranean spread. Arrange on a platter with fresh grapes and prosciutto-wrapped melon for a sophisticated charcuterie addition. Provide a side of balsamic glaze for those who prefer an acidic finish over the sweet honey drizzle.