With a 4-ingredient herb and cheese mix, these Stuffed Sweet Peppers are a great appetizer for entertaining. Assemble them ahead and just slide them in the oven right before guests arrive for a warm, crowd-pleasing appetizer.
Easy Ingredients for Stuffed Sweet Peppers
I’m bringing this recipe to you today (it’s New Year’s Eve for those of you who might be reading this from the future) because it’s pretty perfect for those of us who are a bit burned out on holiday cooking. That’s because, it’s:
-
- Festive
- Fast
- Needs only 5 ingredients!
And here are those ingredients below. The secret really comes from Boursin cheese. Boursin is an herb and garlic cheese that basically begs to be spread over crackers and devoured, but in this case, makes a fast, easy filling for the peppers.
We add a few fresh chopped herbs and grated parmesan to boost the flavors, but truth is, you could skip all that and stuff the peppers with Boursin and people would still beg for the recipe. 
Mini sweet peppers are all over my grocery store these days – sold in bags of about 20-30. They come in bright colors and are super affordable. Any peppers will work, but make sure they are sweet (though jalapeños would be great too if you like spice – just remove the seeds before you fill them). 
Perfect Make Ahead Appetizer
Perhaps the greatest thing about this recipe, is that you can make the whole thing ahead. The best sort of recipe for a party, right? Combine the ingredients in a bowl, slice the peppers in half and stuff them, refrigerate for up to 3 days! When the doorbell rings, slide these in the oven, and by the time you’ve poured everyone a glass of wine, they will be hot and ready to serve. 
Here’s hoping you have a fun, safe night tonight. We’ll see you in the New Year! 
Herb and Cheese Stuffed Sweet Peppers
Ingredients
- 20 Mini Sweet Peppers, measuring about 2-3 inches each (look for the bagged mix of sweet peppers in the produce section)
- 1 (5.2 oz) round Boursin Cheese
- 3 oz Parmesan Cheese, grated
- 2 stalks Green Onions, finely chopped
- 1 Tbsp Cilantro, finely chopped
- Salsa, for serving (opt)
Instructions
- Turn on the oven's broiler (if prepping right before cooking).
- Halve the sweet peppers and arrange them, cut-side up, on a greased baking sheet.
- In a small bowl, combine the Boursin, parmesan, green onions and cilantro. Stir until smooth and evenly combined (if the mixture is very hard to stir, you can add a splash of milk or water to make it easier to combine). Spoon the mixture into the sliced peppers.
- Place the pan approximately 6 inches under the broiler and broil just until golden brown and heated through, about 6 minutes.
- Serve alone or with salsa for dipping!
Nutrition
Molly and Clara are all over Instagram this week, so the cat demanded her 5 minutes of fame. Here she is debating whether or not she’d like to pull the blog props down and eat some of those peppers. 
Still looking for the cheesy appetizer of our dreams? Try these Baked Cheesy Chicken Wontons.
These were a big hit at our Christmas Eve dinner! Even Hubby, who isn’t crazy about Parmesan cheese, really liked them. I drizzled an extra pinch of Parmesan on top of each one before they went under the broiler. They need to be watched while cooking — they began to brown and sizzle before the 6-minute mark. I served them with salsa but they are delicious alone as well.
Thanks so much for letting me know, Jen. I’m glad they even passed the test parmesan cheese test from your husband! Merry Christmas!
I took another batch to my family’s home on Christmas day – another hit! “These are sooooo good!” I should mention that I omitted the cilantro only because my mom doesn’t care for it; next time I will add chopped Italian parsley but even without it the cheese was very tasty. I served the leftover cheese mix with some small savory crackers — another hit! I’ve already added these to next year’s menu.
HUGE hit at our neighborhood get together. A great appetizer when you’re trying to avoid carbs!! Agree with the comment regarding the time under the broiler. Watch them closely!