Super Bowl Recipe: Stuffed Mini Peppers

Jan 28, 14 Super Bowl Recipe: Stuffed Mini Peppers

Terry likes the hearty. I like the less hearty, I guess.

I made this super-easy recipe for the first time for a Junior League tasting event. 60 of them, actually. Finding 60 tiny sweet peppers was a bit of a challenge, but the best place for them? Kroger on Vine. Exact same brand as Whole Foods, about 1/4 of the price.

(Look, I’m even talking savings. When does that happen?)

This time, instead of having to buy enough for a small, pepper-eating army, I made enough just for Terry and me for dinner last night, though I’m providing the recipe for a nice middle ground: 30. You can use any fresh herb you like; I went with chives this time because Kroger was out of basil.

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.


  • Daniel M Perez

    Here’s a simple hack for those little peppers:
    Fill them with about a teaspoon of white miso paste each, and grill them to a nice charred/caramelized finish. They are amazingly delicious as a side dish. About 3 or 4 is enough, or the saltiness of the miso overwhelms your palate. Good cold the next day as part of your bento lunch.

    • Julie

      Love it!

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  • Two Healthy Kitchens

    I’m so impressed you managed to find 60 tiny, gorgeous peppers in the middle of an Ohio winter! Also impressive? This mouthwatering recipe! I adore goat cheese, and this is so simple yet strikingly pretty! Perfect for the Super Bowl … but they’d be just as lovely mid-summer (when we actually can EASILY find peppers in Ohio, right!?!?!). Loving this! :D ~Shelley

    • Julie

      I actually found them at my local Kroger– which is an urban store and very small. Crazy, huh? The random things you find.

      I can’t wait until I can make them with local peppers!