Goat Cheese Stuffed Cherry Bomb Peppers make a fantastic party appetizer. Stuffed with basil goat cheese and drizzled with honey these are tangy, sweet and a little spicy. A hit for sure!
Whether you are planning a game day celebration, NYE party or other holiday celebration, appetizers are always a must. Especially nibbles that are hand held and one bite like these Goat Cheese Stuffed Cherry Bomb Peppers.
Now I can’t lie to you, these do have a bit of a kick. If you’ve never had a cherry bomb pepper before they are comparable to jalapenos and sit somewhere between 2500 – 5000 on the Scoville scale. (For more information about the Scoville scale, check out my guide to hot chile peppers.) The heat is cut a bit by removing the seeds and the ribs so that you can stuff it but a few of these still had enough heat to make our eyes water a bit.
But it’s a good heat! And the creamy goat cheese and sweet honey helps calm the heat down a bit. Trust me, you’re going to love them. Just think of them as a subtle twist on jalapeno poppers.
Let’s talk about what you’ll need to make them.
Goat Cheese Stuffed Cherry Bomb Peppers:
One of my favorite things about these stuffed peppers is how easy they are to make and that starts with the fact that you’ll only need a handful of ingredients.
- CHERRY BOMB PEPPERS: As mentioned above, these little red “bombs” are about as spicy as a jalapeno. They are also a little sweet too, especially when roasted like you do in this recipe.
- GOAT CHEESE: Make sure that the goat cheese is warmed to room temperature, this will make it easier to mix with the basil and to stuff into the peppers.
- FRESH BASIL: Fresh basil will give you a perfect fresh flavor as well as make a great garnish to sprinkle on top.
- OLIVE OIL: To roast the peppers as well as add a bit of fat to the goat cheese to make it easier to mix.
- SALT
- HONEY: Adds the perfect amount of sweetness to the bite.
Step by Step Photos and Instructions:
Follow along with these step by step photos and instructions to see just how easy these Stuffed Cherry Bomb Peppers are to make.
- STEP #1: Cut the peppers in half and remove the seeds and ribs. Use a melon baller or small spoon. Also, keep in mind that the seeds and ribs can be hot on your skin as well, so be sure to wash your hands after handling (or use gloves).
- STEP #2: Place the peppers in a small baking dish (or small baking sheet), drizzle with 1 teaspoon olive oil and sprinkle with salt. Bake in preheated 425 degree F oven for 12 minutes.
- STEP #3: Mix together the goat cheese, 1 teaspoon olive oil and fresh chopped basil.
- STEP #4: Carefully spoon the mixture into the peppers. Return to the oven and cook for an additional 3 minutes to warm the cheese.
- STEP #5: Remove from the oven and allow to cool a couple minutes before handling. Transfer slightly cooled peppers to a serving platter, drizzle with honey and garnish with more chopped basil. Serve.
Storage and Leftovers:
Store any leftovers in the refrigerator. These are actually pretty good cold too you don’t necessarily need to warm them up again. But if you’d like to I’d place them in a 300 degree oven for a several minutes or until warmed through.
Looking for more “stuffed” appetizers? Try these!
Easy Stuffed Mushrooms: Large button mushrooms are stuffed with a savory mixture of clams, breadcrumbs, Parmesan cheese and sauteed onions and garlic, before they are baked to perfection.
Bacon Wrapped Jalapeños are not your average jalapeño popper! They are stuffed with cream cheese and chorizo and wrapped in bacon!
Baked Tomatoes Campari tomatoes stuffed with bread crumbs and arugula pesto. A sweet burst of summer flavor.
Stuffed Artichoke Bottoms: Artichoke bottoms stuffed with a mixture of breadcrumbs, clams, seasonings and Parmesan cheese.
Goat Cheese Stuffed Cherry Bomb Peppers make a fantastic party appetizer. Stuffed with basil goat cheese and drizzled…
Servings
Ingredients
- 4 cherry bomb peppers
- 2 ounces goat cheese (softened)
- 1 tablespoon basil (chopped)
- 2 teaspoons extra virgin olive oil (divided)
Instructions
- Cut the peppers in half and remove the seeds and ribs. Use a melon baller or small spoon. Also, keep in mind that the seeds and ribs can be hot on your skin as well, so be sure to wash your hands after handling (or use gloves).
- Place the peppers in a small baking dish (or small baking sheet), drizzle with 1 teaspoon olive oil and sprinkle with salt. Bake in preheated 425 degree F oven for 12 minutes.
- Mix together the goat cheese, 1 teaspoon olive oil and fresh chopped basil.
- Carefully spoon the mixture into the peppers. Return to the oven and cook for an additional 3 minutes to warm the cheese.
- Remove from the oven and allow to cool a couple minutes before handling. Transfer slightly cooled peppers to a serving platter, drizzle with honey and garnish with more chopped basil. Serve.
Notes
