Super Bowl Recipe: Stuffed Mini Peppers
Prep time
Cook time
Total time
Goat cheese and small sweet peppers equal an easy-to make but impressive appetizer that can be tweaked to your tastes. Adapted from the Junior League of Cincinnati cookbook.
Recipe type: Appetizer
Serves: 15
  • 30 small, sweet yellow, orange and red bell peppers
  • 18 ounces goat cheese, softened
  • ¼ cup herbs of your choice, finely chopped (chives, tarragon, or basil work well)
  • pinch of salt
  • Extra herbs for garnish
  1. Preheat your oven to 350 degrees.
  2. Slice each pepper vertically from stem to tip to just open it up-- not all the way through. Scoop out the small bunch of seeds near the stem and discard.
  3. In a Ziplock bag, combine the goat cheese, herbs and pinch of salt. Squish to mix (or you can do this in a bowl-- I was trying to be efficient!). Snip off the tip and use the bag to fill each pepper with the goat cheese mixture.
  4. Bake the peppers on a cookie sheet, close together, for 8-10 minutes, or until tender, yet still crisp. Plate, and garnish with extra herbs.
Recipe by wine me, dine me at