Goat cheese-stuffed sweet peppers are one of the most delicious, refreshing antipasti recipes in the summertime. They’re cool, creamy, oily, and are orgasmic alongside a glass of rosé. It’s an easy goat cheese appetizer that’s especially handy when it’s too hot to turn on your oven.
Goat-cheese stuffed sweet peppers, ready to pleasure your palate!
This crisp, refreshing goat cheese appetizer is the perfect summer antipasti. They’re sweet, oily, and filled with tangy, chive-infused goat cheese. They’re really easy to make, too: just stuff the little peppers full of chive-infused chèvre, lube them up with olive oil, and pop them in your mouth one by one. These goat cheese-stuffed sweet peppers are going to be your new favorite summer recipe.
What’s the best kind of pepper for this antipasti?
I used tiny little sweet peppers that look just like cherry tomatoes. A lot of brands make them, but the Peppadew brand is the easiest to find and my personal favorite. You’ll find them in the pickle section of the grocery store, sold in jars and preserved in vinegar or oil. They’re adorable little peppers perfect for antipasti, with a petite frame, crisp texture, and beautiful bright red color. You can slice them up for sandwiches, toss them with pasta, or use them in this seductive little goat cheese appetizer.
What goat cheese should I use?
For the best results, you need a high-quality chèvre for these goat cheese-stuffed sweet peppers. When it comes to any fresh cheese, I always recommend looking for something local. If that’s not an option for you, look for a log from Cypress Grove or Vermont Creamery.
Goat Cheese-Stuffed Sweet Peppers
- Medium mixing bowl
- Pastry bag or Ziploc
- 12 oz mason jar
- 6 oz fresh goat cheese, at room temperature
- 2 garlic cloves, grated
- 2 tablespoons chopped chives
- 12 oz sweet peppers, such as Peppadews
- 1 cup extra virgin olive oil
- salt and pepper
- Whisk together the goat cheese garlic, chives, and a pinch of salt and pepper. Gently beat until it looks like frosting.
- Transfer the cheesy spread into a piping bag or ziploc. Cut the corner so it's 1/4' wide.
- Pipe the filling into the peppers. Squeeze any leftover filling directly into your mouth.
- Place peppers into a 12 oz mason jar.
- Fill the jar with olive oil until all the peppers are covered. Chill for 2 hours.
- When you're ready to serve, let them rest at room temperature for about 10 - 15 minutes. You don't want them too cold, but they're refreshing with a slight chill. Enjoy!
And here’s a few more goat cheese appetizer and recipes to pleasure yourself with: