Goat Cheese Stuffed Baby Peppers

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  • Level: Easy
  • Total: 50 min (includes cooling time)
  • Active: 30 min
  • Yield: 20 pieces
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10 baby bell peppers, halved lengthwise and seeds removed

1 tablespoon olive oil 

1/2 teaspoon kosher salt 

4 ounces goat cheese, at room temperature 

3 tablespoons mascarpone, at room temperature 

1 teaspoon orange zest (from about 1 orange) 

1/2 teaspoon lemon zest (from about 1 lemon) 

2 tablespoons chopped chives 


Special equipment:
a piping bag with decorative tip
  1. Position an oven rack in the top third of the oven and preheat the broiler to high.
  2. On a rimmed baking sheet, toss the peppers with the olive oil and 1/4 teaspoon salt and arrange them cut-side down. Broil until beginning to brown and soften slightly, about 4 minutes. Allow to cool to room temperature.
  3. In a medium bowl, combine the goat cheese, mascarpone, orange zest, lemon zest and remaining 1/4 teaspoon salt. Mix well with a rubber spatula. Place the cheese mixture in a piping bag with a decorative tip. Fill each pepper evenly with the cheese mixture, being careful not to overfill. Sprinkle with the chives. Store in the refrigerator if not serving immediately.