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Stuffed Mini Peppers with Goat Cheese, Blueberries, and Spiced Candied Walnuts

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Author: Gretchen


  • 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.