Description
Mini bell pepper boats filled with creamy herbed goat cheese become irresistible party appetizers. Mediterranean flavors and fresh ingredients create a simple, elegant starter you’ll adore.
Ingredients
Scale
- 1 lb ground turkey or beef
- 8 oz cream cheese or cheddar cheese
- 1 lb mini sweet peppers
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsps fresh herbs (parsley or cilantro)
Instructions
- Heat oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
- Carefully split mini sweet peppers lengthwise, removing all seeds and membranes to create uniform pepper boats.
- Brown ground meat in a skillet over medium-high heat, breaking into small crumbles until no pink remains.
- Drain excess fat from meat and season with garlic and onion powders, stirring to distribute flavors evenly.
- Reduce skillet heat and mix in shredded cheese, allowing it to melt and bind with the seasoned meat.
- Spoon meat and cheese mixture into each pepper half, ensuring a generous and even filling.
- Arrange stuffed peppers on prepared baking sheet, ensuring they are not touching each other.
- Roast in preheated oven for 18-22 minutes until pepper edges turn slightly crisp and filling becomes golden and bubbly.
- Remove from oven and let cool for 2-3 minutes to allow filling to set.
- Garnish with chopped fresh parsley or chives for added color and herbal freshness before serving.
Notes
- Choose mini sweet peppers with uniform size for consistent cooking and even stuffing.
- Experiment with different ground meats like turkey or chicken for leaner protein options.
- Pat peppers dry after slicing to prevent excess moisture during baking and ensure crispy edges.
- Allow filling to cool slightly before stuffing to prevent peppers from becoming soggy and maintain their structure.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 50 mg