Stuffed Mini Peppers with Spicy Goat Cheese and Pimentos

Stuffed Mini Peppers with Spicy Goat Cheese and Pimentos

These roasted baby bell peppers are filled with a rich, savory blend of goat cheese, pimentos, jalapeño, garlic, and herbs. Topped with Parmesan and chives, they’re perfect as a colorful appetizer or healthy snack.

Serving size: 2 peppers

📝 Ingredients

• 8 baby bell peppers, halved and cored (16 halves total)

• 4 oz goat cheese

• 4 oz jarred pimentos, drained

• 1 jalapeño, cored and finely diced

• 3–4 cloves garlic, minced

• 2 tbsp (1 oz) honey-roasted figs, diced (see my recipe for honey-roasted figs)

• 2 tbsp (1 oz) roasted red pepper, diced (see my recipe for roasted red peppers)

• 1/4 cup breadcrumbs

• 1 oz fresh chives, finely minced (plus more for topping)

• 1/4 cup Parmesan cheese, shredded

• 1 tbsp olive oil

• Salt & freshly ground black pepper, to taste

⸻

👨‍🍳 Instructions

1. Preheat Oven

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Prepare the Filling

In a skillet over medium heat, warm olive oil. Add garlic and a pinch of salt; sauté 1 minute.

Add jalapeño; cook 2–3 minutes until softened. Stir in roasted red pepper, season lightly, then add diced figs and mix well.

3. Add Pimentos & Breadcrumbs

Stir in pimentos and cook 2–3 minutes until most liquid evaporates. Add breadcrumbs to absorb moisture. Remove from heat.

4. Finish the Mixture

Off the heat, stir in goat cheese gently until just softened (do not fully melt). Mix in chives. Adjust salt and pepper to taste.

5. Stuff the Peppers

Lightly brush pepper halves with olive oil. Place cut side up on baking sheet. Fill each with the cheese mixture.

6. Top & Bake

Sprinkle with Parmesan and extra chives. Bake for 20 minutes or until the peppers are tender and cheese is golden.

7. Serve

Enjoy warm as an appetizer, party bite, or healthy snack.