Sizzling Grilled Cheese Stuffed Mini Peppers

June 20, 2016

Grilled cheese stuffed mini bell peppers are an easy summer side dish.  A blend of goat cheese and cream cheese are mixed with fresh herbs and stuffed into mini bell pepper before hitting the grill.  These are a great alternative to spicy jalapeno peppers and can be prepared in advance.  If you are not practicing a meatless diet, feel free to add 1/2 of finely chopped bacon to the cheese.  These delicious peppers are simple and sweet to be enjoyed throughout grilling season.

Grilled Cheese Stuffed Mini Peppers


2 lbs mini bell peppers, approximately 20
1 cup cream cheese, room temperature
3/4 cup goat cheese, room temperature
1 tbsp fresh lemon juice
3 tbsp finely chopped Italian parsley
2 tbsp finely chopped chives
freshly ground black pepper


Step 1: Prepare the peppers be cutting off the tops and carefully removing the seeds and membranes. 

Step 2: In a mixing bowl, combine the cream cheese and goat cheese.  On low speed, beat the two cheeses together with the lemon juice until light and fluffy, about 3 to 4 minutes.  Fold in the fresh herbs and season with black pepper. 

Step 3: Pour the cheese into a large zip top bag and cut off the tip. Pipe the cheese mixture into each mini pepper, fill about 3/4 of the way.

Step 4: Place the peppers on the grill or grill pan and cook for 3 to 5 minutes until just blistered and beginning to soften.  Remove from the grill and let cool slightly before serving.

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