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Mini Sweet Peppers Stuffed with Goat Cheese and Spinach

  • Servings:

    Serves 8 (3 peppers per person) as an appetizer
  • Prep Time:

    10 minutes
  • Cook Time:

    19 minutes


1(10 oz.) pkg. frozen chopped spinach, thawed
1 (6 oz.) pkg. goat cheese, at room temperature
2 cloves garlic, minced
1/4 cup minced shallots
1/4 cup chopped pimentos, drained (found in the International aisle)
1/8 tsp. cayenne
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
3 (10 oz.) pkg. mini sweet peppers (24 peppers), tops and seeds removed
Mini Sweet Peppers Stuffed with Goat Cheese and Spinach


1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
2. Squeeze all liquid from the spinach. Place on a cutting board and chop even more finely, then transfer to a medium bowl. Add goat cheese, garlic, shallots, pimentos, cayenne, salt, and pepper and mix until thoroughly combined, using a wooden spoon, electric mixer, or your hands.
3. Using a small spoon or your fingers, stuff peppers with filling. Arrange peppers on their sides on the prepared baking sheet 1 inch apart.
4. Bake peppers until bottoms start to brown and filling is hot, about 16 to 19 minutes. Serve immediately.
Source: Hannaford fresh Magazine, July -,- August 2012


Nutritional Facts
Servings Serves 8 (3 peppers per person)
Base Nutrients
Calories 130 kcal (7%)
Calories from Fat 63 kcal (0%)
Total Fat 7 g (11%)
Saturated Fat 5 g (23%)
Cholesterol 15 mg (5%)
Sodium 240 mg (10%)
Total Carbohydrates 10 g (3%)
Dietary Fiber 2 g (8%)
Protein 7 g (12%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a