You might have figured out by now that I love goat cheese. It’s so bright and tangy, and goes amazingly well with so many different things (like these stuffed mini peppers!). One of my favorite uses is to combine it with something spicy and something sweet and fruity, which is exactly what this recipe does. It’s kind of like a cheese board in a baked snack!
As you make these, make sure you don’t over-stuff the peppers. If you do, the cheese will ooze out and carry the nuts and blueberries with it. The peppers soften and wilt as they bake, so you need to plan accordingly and not expect them to hold their shape.
Tip: if blueberries aren’t in season or easily available where you are, feel free to substitute another fruit! Raspberries, grapes, blackberries, or even small cubes of pear or apple would also work really well in these stuffed mini peppers. Basically if you can imagine the fruit being on a cheese board, it will probably work. I would just recommend avoiding anything that’s already too soft or gooey, because it might not hold up well to the heat. I wouldn’t use mangoes or bananas, for example.
Goat cheese is absolutely my favorite, but you can definitely make this recipe using your own preferred cheese instead. Smoked gouda is also delicious, for example! Just avoid non-melting cheeses, such as halloumi, because you won’t get the same delightfully gooey effect.
Let me know in the comments if you try other variations! Next time we have a dinner party, I’m planning to make a platter with about five different varieties of these stuffed peppers, each with a different fruit, cheese, and nut option. I’m most excited about sharp cheddar, roasted grape, and pine nut… but I haven’t tried making it yet, so if you go for it, let me know how it turns out!
- 10 to 12 mini peppers
- 6 ounces goat cheese
- 2 teaspoons cream
- salt and pepper to taste
- ½ cup candied walnuts
- about 30 to 35 blueberries
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Cut the 10 to 12 mini peppers in half from top to bottom and remove the seeds and veins.
- Mix the 6 ounces of goat cheese with the 2 teaspoons of cream, along with salt to taste and plenty of freshly ground black pepper. If it’s still very firm and stiff, add a little more cream.
- Stuff the mini pepper halves with the goat cheese mixture, filling each one just to the top. Don’t heap the cheese or it will ooze out during the baking process.
- Cut the 30 to 35 blueberries in half. Top each stuffed pepper with candied walnut and two to three blueberry halves.
- Arrange the stuffed peppers on the prepared baking sheet. Bake at 400 degrees Fahrenheit until tender, 15 to 20 minutes.