Petite Pepper Poppers
This recipe is a shout out to my buddy Katie who turned me on to these adorable mini tricolored peppers. At a recent stay at her house, we ate these peppers with scrambled in eggs for breakfast, for an extra crunch in a wrap for lunch, and as a grilled side dish with salmon for dinner. I fell head over heels for these little buggers! Upon my return home, I immediately bought a bag of peppers and started putting the mini guys in everything. Only problem, there were so many! Seeing as there are only two of us at home right now, I had a lot of peppers to use! Hence, this recipe was born. My husband and I were heading off to watch a Blackhawks game at a friend’s house so I decided to bring along this newly created appetizer to see how it would be received….they got two thumbs up!! So, Katie, next time you are serving margaritas by the pool please serve these Petite Pepper Poppers too…they would make a great pair!!
Begin by slicing each pepper from stem to bottom and scape out the seeds and any large ribs you can get at. Wash out and place on a towel to dry off. Meanwhile, put the goat cheese in a small bowl and bring to room temperature. If using plain goat cheese, you may want to spice it up with fresh herbs — think thyme, parsley, garlic to name just a few options. Just make sure if you add your own spices to finely mince the herbs. Next, crumble the bacon into the cheese and stir to blend well. Now the fun part — using your hands (tried a spoon — didn’t work) stuff each pepper with the cheese mixture and place in a Pyrex dish. Drizzle each pepper with a little olive oil and bake at 375º for 15-20 minutes (until peppers are softened). Place on serving platter and sprinkle with chopped chives.
Serve with a napkin as these poppers are a little juicy!!
Ingredients:
12 mini peppers, 4 of each color
1 log goat cheese (herbed or plain)
3 pieces bacon, cooked very crispy
Olive oil
Chives for garnish, finely chopped
Makes 12 Petite Pepper Poppers
Tips for Success
Pick peppers that are about the same size so they all soften at the same rate in the oven. Mini sweet peppers usually come in bags of red, orange, and yellow, which makes for such a pretty platter.
Make sure the goat cheese is truly at room temperature. Cold goat cheese is crumbly and hard to stuff, while softened cheese blends easily with the bacon and presses right into the peppers.
Cook the bacon until it is very crispy and drain it well on paper towels. Crisp bacon crumbles into tiny pieces that mix evenly through the cheese.
Don’t overfill. A gentle mound of filling is perfect. Too much and it melts out onto the dish.
Ingredient Swaps and Variations
- For a vegetarian version, which is how I make my own, skip the bacon and add finely chopped sun dried tomatoes or toasted walnuts for texture.
- Swap half the goat cheese for softened cream cheese for a milder, creamier filling.
- Add a pinch of red pepper flakes to the filling if you like a little heat.
- Drizzle with a little honey or balsamic glaze right before serving.
Make Ahead and Storage
You can stuff the peppers up to a day ahead. Cover the dish and keep it in the refrigerator, then drizzle with olive oil and bake right before your guests arrive. Add a few extra minutes to the bake time since they will be going in cold. Leftovers keep in the fridge for 3 to 4 days. Reheat them in a 350 degree oven for about 10 minutes.
How to Serve It
These are perfect game day or party bites. They are great warm or at room temperature, so they work well on a buffet. Serve them alongside a veggie tray, chips and salsa, or a cheese board, with a pitcher of margaritas or iced tea.
Frequently Asked Questions
Are mini peppers spicy?
No, mini sweet peppers are sweet and mild. They are a cousin of the bell pepper.
Can I cook these on the grill?
Yes. Set them in a grill safe pan over medium heat, close the lid, and cook until the peppers are soft and the cheese is warm, about 10 to 15 minutes.
Petite Pepper Poppers
Ingredients
Method
- Preheat the oven to 375 degrees F.
- Slice each pepper from stem to bottom and scrape out the seeds and any large ribs. Rinse and set on a towel to dry.
- Put the goat cheese in a small bowl and let it come to room temperature. If using plain goat cheese, you can mix in finely minced fresh herbs.
- Crumble the bacon into the cheese and stir to blend well.
- Using your hands, stuff each pepper with the cheese mixture and place in a glass baking dish.
- Drizzle each pepper with a little olive oil and bake for 15 to 20 minutes, until the peppers are softened.
- Arrange on a platter, sprinkle with chopped chives and serve with napkins.
Mandy
I started this blog after my daughter came home from a year in Paris and reunited me with my passion for cooking. Here you will find what comes out of our weekly test kitchen plus my tried and true favorites.
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