Get the BBQ party started with these stuffed mini peppers. Impress your guests and show them just how easy and delicious grilling can be.
Prep time:
10 min
Cook time:
7-8 min

Gloria Duggan, the creative force behind the blog, knows how to create delicious meals on the grill. Here she shares her recipe for stuffed mini peppers! 

These mini bell peppers are stuffed with a bold goat’s cheese and black pepper blend. It’s grilled just long enough to blister the peppers’ skins and to create a warm, cheesy centre.


  • 8 – 10 peppers
  • 4 ounces goat’s cheese (softened)
  • 1 tsp black peppercorns (crushed fine in a mortar and pestle) *adjust the amount to your taste*


  1. Wash peppers, remove top and take out seeds. Combine goat’s cheese and crushed peppercorns. Stuff peppers till they’re almost full and place on a tray till they’re ready to cook. This leaves room for the cheese to move during grilling.
  2. Heat grill to about 400º F. Brush grates with cooking oil.
  3. Place peppers on grill and cook until the skin starts to blister (about 7-8 minutes) *Grill with the lid open to keep the cheese from getting hot too quickly (and oozing out) before the peppers are cooked* Turn several times during grilling to get grill marks on all sides.
  4. Remove, let cool slightly before eating.


This is one of those great recipes that can be adapted to suit your taste. Not a fan of goat’s cheese? No problem, any soft cheese will work. Substitute the goat’s cheese with cream cheese or even ricotta.

You don’t like black pepper? Substitute it with any other spices or herbs that strike your fancy. In fact, if you don’t want to make your own blend, use store-bought cream cheese or goat’s cheese blends.


These tasty little gems can be prepared ahead of time and placed in the fridge till you’re ready to grill. Remove them from the fridge about 20 minutes before cooking so they can come up to room temperature.


Gloria @homemade & yummy

Get more great recipes from the @homemade & yummy blog!