Mini Pepper Poppers


Small, sweet peppers are roasted and softened while a filling of herbed goat cheese melts into creamy goodness on the grill. The peppers will keep in the fridge up to two hours before grilling.

  • 16Servings


  • 16 multi-colored mini sweet peppers
  • 5 oz. soft herbed goat cheese
  • 2 Tbs. finely chopped fresh basil
  • 1 small shallot, finely minced (1 Tbs.)
  • 2 tsp. lemon juice


1 | Preheat grill to medium.

2 | Slice stem ends from sweet peppers, and scoop out seeds.

3 | Mash together remaining ingredients in small bowl. Season with salt and pepper, if desired. Fill each pepper with 2 tsp. cheese mixture using resealable plastic bag with small hole cut in corner. Coat outside of peppers with cooking spray.

4 | Grill stuffed peppers 3 to 5 minutes, or until just tender, turning with tongs to get grill marks on all sides. Serve with toothpicks.

Nutrition Information

  • Calories: 36
  • Carbohydrate Content: 3 g
  • Cholesterol Content: 10 mg
  • Fat Content: 2 g
  • Fiber Content: 0.5 g
  • Protein Content: 2 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 36 mg
  • Sugar Content: 2 g