Flavorful Garlic and Herb Stuffed Mini Peppers

If you ask me, stuffed mini peppers are a genius way to serve up appetizers.

These bite-sized treats are packed with a creamy garlic and herb filling that makes them impossible to resist. The tender peppers provide the perfect little vessels for the savory mixture inside.

They’re simple to put together – just slice, fill, and pop them in the oven until they’re perfectly roasted. The herbs bring a fresh taste while the garlic adds that classic punch of flavor everyone loves.

It’s exactly the kind of finger food that disappears first at parties, and they’re just as good served hot or at room temperature.

What Kind of Mini Peppers Should I Use?

Mini sweet peppers come in a rainbow of colors including red, yellow, and orange, and any of these will work perfectly for this recipe. These little peppers are actually the same variety, just picked at different stages of ripeness – red being the most mature and sweetest of the bunch. You’ll usually find them sold in bags or small plastic containers in the produce section, and they’re typically about 2-3 inches long. When shopping, look for peppers that are firm and glossy with no soft spots or wrinkles. While you could technically use cut-down regular bell peppers, mini sweet peppers are ideal because they’re naturally the perfect size for appetizers and have a sweeter, less watery flesh that holds up better when stuffed.

Options for Substitutions

This recipe is pretty adaptable and you’ve got several options for switching things up:

• Mini sweet peppers: If you can’t find mini peppers, you can use regular bell peppers cut into large chunks. Just keep in mind they’ll need a bit more filling and might take longer to cook.
• Boursin cheese: No Boursin? Mix softened cream cheese with 1 teaspoon each of dried herbs (like basil, thyme, and parsley), plus 2 minced garlic cloves. Alouette or Rondele cheese spreads work great too.
• Panko crumbs: Regular breadcrumbs can replace panko, though the texture won’t be quite as crispy. Crushed crackers or crushed cornflakes are good alternatives too.
• Parmesan cheese: Romano or Pecorino cheese make great stand-ins for Parmesan. For a different flavor, try Asiago or aged Gruyere.
• Fresh chives: Out of fresh chives? Use green onions (just the green parts) or dried chives (use 2 teaspoons instead of 2 tablespoons).
• Cayenne pepper: You can swap cayenne with paprika for less heat, or use red pepper flakes to taste.

Watch Out for These Mistakes While Cooking

The biggest challenge when preparing stuffed mini peppers is cutting them incorrectly – make sure to slice them lengthwise and remove the seeds carefully without tearing the pepper, leaving you with perfect little boats for your filling. Getting the cheese mixture too cold is another common mistake, as it becomes difficult to pipe or spoon into the peppers smoothly – let your cheeses sit at room temperature for at least 30 minutes before mixing. To avoid soggy peppers, don’t skip patting them dry after washing, and arrange them on the baking sheet with some space between each pepper to allow even heating. For the crispiest topping possible, mix the panko with melted butter before sprinkling it on top, and keep an eye on the broiler in the final minutes – those golden-brown crumbs can turn from perfect to burnt in seconds.

What to Serve With Stuffed Mini Peppers?

These cheesy stuffed peppers make a fantastic appetizer, but they can easily become part of a larger spread! I love serving them alongside some grilled chicken or steak for a complete meal – the creamy filling complements meat dishes really well. For a party setup, try pairing them with other finger foods like bruschetta, meatballs, or a simple charcuterie board. If you’re keeping things casual, these peppers taste great with a fresh green salad dressed with a light vinaigrette, which helps balance out the richness of the cheese filling.

Storage Instructions

Keep Fresh: These stuffed mini peppers are best enjoyed right after making them, but if you have leftovers, place them in an airtight container in the fridge for up to 3 days. The panko topping might lose some of its crunch, but they’ll still taste great!

Make Ahead: Want to prep these in advance? You can stuff the peppers and keep them covered in the fridge for up to 24 hours before baking. Just wait to add the panko-parmesan topping until right before you pop them in the oven – this keeps the topping nice and crispy.

Warm Up: If you’re working with leftovers, place them in the oven at 350°F for about 8-10 minutes to warm through. You can also give them a quick zap in the microwave, though the topping won’t be as crunchy. A toaster oven works great too!

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 25-30 g
• Fat: 65-75 g
• Carbohydrates: 50-60 g

Ingredients

• 16 mini sweet peppers (assorted red, yellow, orange)
• 1 package herb and garlic boursin™ cheese (150 g), softened
• 4 ounces softened cream cheese (from an 8-ounce package)
• 1/8 teaspoon cayenne pepper
• 1/2 cup plain panko crumbs for coating
• 2 tablespoons melted butter
• 1/8 teaspoon black pepper
• 1/2 cup grated parmesan cheese
• 2 tablespoons fresh chives, chopped

Step 1: Prepare the Pan and Sweet Peppers

Preheat your oven to 400°F (200°C).

Spray a 15x10x1-inch baking pan with cooking spray to prevent sticking.

Cut each sweet pepper in half lengthwise, making sure to leave the stems intact for easier handling.

Remove the seeds and membranes from the inside of the peppers.

Place the halved sweet peppers on the prepared pan with their cut sides facing up.

Step 2: Create the Cheese Filling

In a small bowl, mix together the Boursin™ cheese, cream cheese, and a pinch of ground red pepper using a spoon until well blended.

Transfer the cheese mixture into a small resealable food-storage plastic bag.

Once filled, cut about 1/2 inch off one corner of the bag to create a makeshift piping bag.

Pipe approximately 2 teaspoons of the cheese mixture into each pepper half, filling them evenly.

Step 3: Make and Add the Bread Crumb Topping

In another small bowl, combine the bread crumbs, melted butter, and a pinch of pepper.

Mix until the bread crumbs are well coated with the butter.

Sprinkle about 1/2 teaspoon of this bread crumb mixture over the cheese-filled sweet peppers.

Gently press the crumbs into the cheese mixture to ensure they adhere during baking.

Step 4: Initial Bake

Place the pan in the preheated oven and bake the peppers for 15 minutes.

This allows the cheese mixture to begin setting and the peppers to start softening.

Step 5: Finish and Serve

After 15 minutes, remove the pan from the oven and sprinkle about 1/2 teaspoon of Parmesan cheese on each pepper half.

Return the pan to the oven and bake for an additional 5 to 8 minutes, or until the tops are golden brown and the cheese is fully melted.

Allow the peppers to stand for 10 minutes before serving to let them firm up slightly.

Top with freshly chopped chives for a burst of flavor and serve warm.