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Roasted stuffed mini sweet peppers on a platter with goat cheese filling, golden panko and chives.

Stuffed Mini Sweet Peppers Recipe: 35-Minute Party Bites

Sweet mini peppers are filled with a lemony goat cheese and Greek yogurt mixture, topped with crisp panko and roasted until tender. A colorful, assemble-ahead appetizer for New Year's Eve that is ready in 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 lb mini sweet peppers about 12-16, halved lengthwise and seeded
  • 6 oz goat cheese softened
  • 1/3 cup plain Greek yogurt whole or 2%
  • 2 tbsp grated Parmesan cheese
  • 1 tbsp fresh chives finely chopped, plus more for garnish
  • 1 tsp lemon zest finely grated
  • 2 tsp lemon juice fresh
  • 1 clove garlic grated
  • 2 tbsp olive oil divided
  • 3 tbsp panko breadcrumbs
  • 1/4 tsp each salt and black pepper plus more to taste

Method
 

  1. Heat the oven to 400°F and line a rimmed baking sheet with parchment paper.
  2. Halve the peppers lengthwise and scoop out the seeds and ribs. Toss with 1 tbsp of the olive oil, salt and pepper, then arrange cut side up on the baking sheet.
  3. Stir the goat cheese, Greek yogurt, Parmesan, chives, lemon zest, lemon juice, garlic and 1/4 tsp salt in a bowl until smooth.
  4. Spoon about 2 tsp of the filling into each pepper half, or pipe it from a zip-top bag with the corner snipped. At this point the peppers can be covered and refrigerated up to 1 day ahead.
  5. Toss the panko with the remaining 1 tbsp olive oil and scatter over the filled peppers.
  6. Bake 18-20 minutes, until the peppers are tender and the tops are golden; broil 1-2 minutes if the panko needs more color. Cool 5 minutes, garnish with chives and serve warm or at room temperature.