Western Slope Stuffed Mini Peppers

When it comes to appetizers, these Western Slope Stuffed Mini Peppers are a crowd-pleaser! Bursting with flavor and color, they’re filled with a creamy, tangy mixture of goat cheese, herbs, and a touch of local honey. Perfect for parties, potlucks, or a simple snack, these bite-sized delights are as easy to make as they are delicious. Plus, they highlight the fresh, vibrant produce of the Western Slope.

Western Slope Stuffed Mini Peppers
Western Slope Stuffed Mini Peppers


Ingredients

Makes 24 mini peppers

  • 12 mini sweet peppers (red, yellow, or orange), halved lengthwise and seeded

  • 4 oz goat cheese (or cream cheese for a milder flavor)

  • 2 tablespoons honey (preferably local Western Slope honey)

  • 1 tablespoon fresh chives, finely chopped

  • 1 tablespoon fresh parsley, finely chopped

  • 1 teaspoon fresh thyme leaves

  • 1/4 teaspoon garlic powder

  • Salt and black pepper, to taste

  • 1/4 cup chopped walnuts or pecans, toasted (optional, for crunch)

  • Fresh herbs or extra honey, for garnish.


Instructions

  1. Prep the Peppers:
    Preheat your oven to 375°F (190°C). Slice the mini peppers in half lengthwise and remove the seeds. Arrange them on a baking sheet lined with parchment paper.

  2. Make the Filling:
    In a medium bowl, combine the goat cheese, honey, chives, parsley, thyme, garlic powder, salt, and black pepper. Mix until smooth and well combined. If using, fold in the toasted walnuts or pecans for added texture.

  3. Stuff the Peppers:
    Using a small spoon or piping bag, fill each pepper half with the cheese mixture. Don’t be afraid to overfill them slightly—the more filling, the better!

  4. Bake:
    Bake the stuffed peppers for 10-12 minutes, or until the peppers are tender and the filling is slightly golden.

  5. Garnish & Serve:
    Remove the peppers from the oven and let them cool for a few minutes. Garnish with a drizzle of honey, a sprinkle of fresh herbs, or a few extra chopped nuts. Serve warm or at room temperature.


Tips & Variations

  • Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a spicy twist.

  • Vegetarian-Friendly: This recipe is naturally vegetarian, but you can add cooked crumbled sausage or bacon for a meaty version.

  • Make Ahead: Prepare the filling and stuff the peppers up to a day in advance. Cover and refrigerate until ready to bake.

  • Cheese Swap: Try feta or ricotta instead of goat cheese for a different flavor profile.


Why This Recipe Works

These Stuffed Mini Peppers are a perfect appetizer because they’re:

  • Quick & Easy: Ready in under 30 minutes!

  • Versatile: Customize the filling to suit your taste.

  • Beautiful: The vibrant colors of the peppers make them a stunning addition to any table.

  • Locally Inspired: Using local honey and fresh herbs ties the recipe to the Western Slope’s agricultural roots.


Whether you’re hosting a gathering or just treating yourself, these stuffed mini peppers are sure to impress

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