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You are going to adore these Stuffed Pepper Goat Cheese appetizers and here is why. It’s like a fiery work show right on your plate! These stuffed peppers can be served as a snazzy starter or a peppy. Whether you are looking to impress your guess or just spice up your regular dinner routine, this is the kind of meal that turns your meal into a conversation starter!
Why You’ll Love Stuffed Peppers Goat Cheese
Imagine that fiery kick of spicy whipped cheese meeting the sweet, delicious bell pepper. The caramelized, slightly charred top as a satisfying crunch that the perfect contrast. You will want more of this dynamic recipe with each creamy, crunchy bite you take.
How To Prepare Stuffed Peppers Goat Cheese
🌶️ Prepare Peppers: Drizzle olive oil, salt, and pepper on the peppers and bake at 400°F for 6-7 minutes.
🧻 Drain Peppers: After baking, remove excess moisture by placing peppers upside down on a paper towel.
🥓 Cook Bacon: Cut bacon into small bits and crisp them together in a pan on medium-low for about 10-12 minutes.
🧀 Prepare the Cheese: In the food processor, blend the goat cheese, cream cheese, salsa macha, honey, salt and pepper until smooth.
🍽️ Assemble: Pipe the cheese mixture into the peppers, sprinkle the top with cane sugar and brûlée using a torch until caramelized.
Substitutions and Variations
- You can use chili crisps instead of salsa macha.
- If you can’t find mini peppers, you can use use regular bell peppers cut into pieces instead. You can even do this with jalapeños is you want an even spicier kick.
- Feel free to swap out the goats cheese with ricotta for a milder taste or feta if you want more tang.
- Want another small bit recipe that will WOW your company, try my Cheesy Jalapeño Poppers.
Recipe Tip
Don’t brûlèe until ready to serve!
Similar Recipes
Common Questions
You can prepare the cheese mixture and cut and clean the bell peppers ahead of time. But I would avoid baking the bell peppers too far ahead to avoid them becoming soggy. Brûlée right beforehand and you should be good!
If you don’t have a kitchen torch that okay! You can just broil the stuffed peppers in the oven. Set the oven on broil and place the stuffed peppers close to the heating element. Make sure you watch them closely so you don’t burn them.
While these Stuffed Peppers are enjoyed best right away, they will keep in and airtight container in the fridge for a few days. The texture won’t be the same but they will still taste good.
I like the Rösle Crème Brulee Torch.
Stuffed Peppers Goat Cheese
Ingredients
- 12 mini peppers, halved and seeds removed
- 8 oz goat cheese
- 2 oz cream cheese
- 1.5 tsp honey
- 1 tbsp salsa macha or chili crisp
- Salt/pepper to taste
- 1 tbsp Cane sugar
- Olive oil
Instructions
- Drizzle some olive oil, salt and pepper to the peppers. Bake at 400F for 6-7 minutes
- Remove excess moisture by letting them sit upside down over a paper towel
- Cut some bacon into small bits, crisp up on medium low. About 10-12 minutes
- To a food processor add the goat cheese, cream cheese, salsa macha, honey, salt and pepper until very smooth
- Pipe the cheese onto the peppers. Sprinkle cane sugar on top and brulee
Video
Nutrition information is automatically calculated, so should only be used as an approximation.
