They’re ready in under 30 minutes, and my kids love helping me make them, so in addition to guests, I often serve them to my family as a side dish. My husband and I like to host. When we do, it’s easy to serve Greek yogurt deviled eggs, fresh-cut veggies with cream cheese dip or Greek yogurt dip, and pimento cheese with keto crackers. But sometimes, I want something a little more elaborate. These stuffed mini peppers fit the bill. They’re still very easy to make and can be prepared in advance, which is a big advantage when hosting. They are delicious and look so pretty!
Serving Suggestions
Recipe Card
Mini bell peppers: The ones that usually come in assorted colors in a plastic bag. Olive oil spray: I use extra-virgin olive oil. You can use avocado oil if you prefer an oil with a higher smoke point. Soft goat cheese: I use plain goat cheese because I like to add my own spices. Spices: Garlic powder, dried oregano, and red pepper flakes.
Mix the softened cheese with the spices. Prep the peppers. Start by cutting them in half and removing the seeds and membranes. Then turn them so that the cut side is down on the cutting board, and spray them with olive oil. Broil the peppers 6 inches below the heating element until the cheese is golden brown, about 3 minutes. Keep a close eye on them. Serve them immediately, or keep them in a warm oven until ready to serve. But sometimes, I serve them to my family as a side dish. I serve them with any of the following pan-cooked entrees (because the oven is used for the peppers):
Pan-fried lamb chops Garlic butter shrimp Pan-fried salmon Chicken meatballs Salmon cakes Ham steak Meatballs in tomato sauce
