Roasted Mini Peppers
Roasted Mini Peppers recipe comes together in less than 30 minutes, a delicious vegetarian appetizer, stuffed with Boursin cheese and roasted in the oven. Everyone loves these sweet fiesta bites, which are like a healthier and less spicy version of a jalapeño popper.
I love a good popper recipes! And this recipe is less spicy and more sweet, because these little Roasted Mini Peppers are filled with deliciousness (cheese!) and cooked to perfection. Every time I make these, the entire tray gets completely demolished. You may want to add meat for Mini Taco Stuffed Peppers!
Roasted Mini Peppers
Whether you’re watching the game or just hanging out, this crowd-pleasing stuffed pepper recipe is perfect for snacking. They’re delicious and a bit lighter (than chips), so you can enjoy them without the guilt. We really love to serve these on a board. And did you know that you can roast these in the oven or cook on the grill?
Read more: Roasted Mini Peppers
Why I love this recipe
- It’s the perfect game day snack.
- Lighter on the calories than chips – but you can serve them with salsa, etc.
- Always the first to be devoured at every party.
Gather these ingredients
- Mini bell peppers, halved and cleaned
- Boursin cheese
- Lime juice
- Fresh cilantro
- Salsa
- Shredded Mexican blend cheese
How do you make Roasted Mini Peppers
Heat the oven while you’re combining the cheese mixture. I like to use Boursin cheese, as it’s soft, quick, and super flavorful.
- Preheat oven to 450 degrees.
- Mix: In a small bowl, mix together the cheese, lime juice, and cilantro with a spoon.
- Prepare: Place pepper halves on a baking sheet. Fill each half with cheese mixture, then top with a teaspoon of salsa. Sprinkle with cheese.
- Bake for 15 minutes.
- Serve warm. Optional to serve with sprinkled green onion or more chopped cilantro!
Tips and substitutions
- No need to pull the food processor out, as you can mix with a spoon.
- Cut the mini peppers in half and stuff them with the cheese mixture.
- Use any flavor of Boursin cheese, but you can also use plain cream cheese.
- Make ahead and then just pop in the oven right before you’re ready to serve.
- Serve them hot – they are the best nice and warm (or hot).
- GRILL: Bonus–you can quickly grill these bites if you already grilling.
- If you have vegan friends coming over, try the vegan cream cheese instead of Boursin cheese.
How do you serve Roasted Mini Peppers?
Serve on our BIG BOARD. We love the 12×36″ size or the 12×24″ size for entertaining. I love these sizes because it fits perfectly on top of our piano when we have a large party. It actually fits through our front door, too, if you are carrying this board to a party. This size is also great for galley kitchens!
Set out on a board or tray and serve as is, or you can always add to a bigger board or platter or tray and serve with chips and dips and salsas.
A recipe alongside chips and salsa makes for a fun party spread! Or, serve these with a big salad and quesadillas for dinner! I’m a big fan of fiesta food, no matter how it’s served.
Storage
Store any leftovers in a covered container in the fridge. Rehead in the air fryer or in the microwave (or oven). Delish!
More popper or mini pepper appetizers you may want to try:
- Prosciutto-Wrapped Mini Peppers
- Mini Bell Pepper Carrots (fun for Easter)
- Cheesy Baked Jalapeno Poppers
Get the Recipe:
Roasted Mini Peppers
Ingredients
- 10 mini bell peppers, halved and cleaned
- 5 oz. Boursin cheese
- 2 tsp. lime juice
- 1 Tbsp. cilantro, finely chopped + more for garnish
- ¼ cup salsa
- ½ cup shredded Mexican blend cheese
Instructions
- Preheat oven to 450 degrees.
- In a small bowl, mix together the cheese, lime juice, and cilantro with a spoon.
- Place pepper halves on a baking sheet. Fill each half with cheese mixture, then top with a teaspoon of salsa. Sprinkle with cheese.
- Bake for 15 minutes.
- Serve warm. Optional to serve with sprinkled green onion or more chopped cilantro!
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Looks really good. Anxious to try. Would love to purchase one of your rectangle boards. Any chance before 4th of July?
Hi, Karen. My husband made me that long rectangle board. We don’t sell them, haven’t figured out how to ship them if we did (so big!) HA.
YUM! Sounds like the perfect easy appetizer for summer!
I always enjoy making these delicious bites too. The colors on the board your board look beautiful!