1-Ready to dive into making stuffed mini peppers? It’s a straightforward process that yields impressive results every time. Start by preheating your oven to 425°F, which helps get that perfect roast on the peppers. Once your oven is ready, cut the peppers in half lengthwise, and you can choose to keep the stems on for easier handling and a nicer look.

2-Next, toss the pepper halves with 2 tablespoons of extra virgin olive oil and 1/4 teaspoon of salt to give them a flavorful base. In a separate bowl, mix the filling by combining the 10-ounce log of softened soft chèvre goat cheese, 2/3 cup of grated parmesan, 1 tablespoon of minced garlic, 2 seeded and finely chopped jalapeños (about 1/3 cup), and 1/4 teaspoon of freshly ground black pepper until it’s fluffy and creamy. This step is key for that smooth texture everyone loves.

3-Now, generously fill each pepper half, mounding the mixture slightly over the edges for a hearty bite. Arrange them on a baking tray and roast for 20 to 25 minutes until the peppers soften and the cheese gets those golden edges. For a smoky twist, try grilling them on a Traeger or charcoal/gas grill at below 450°F for 20 to 30 minutes. Serve them hot straight from the tray for the best taste, and feel free to garnish with extra herbs if you’re feeling creative.

4-First, rinse and prepare your peppers as described. Second, blend the filling ingredients thoroughly. Third, stuff the peppers carefully to avoid overflow. Fourth, bake or grill to perfection. Fifth, let them cool just a bit before enjoying. This recipe, with its total prep time of about 40 minutes, is perfect for busy lifestyles, and you can even stuff the peppers up to 24 hours ahead and refrigerate them for later.