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These delicious little two-bite appetizers are made with only 5 ingredients and take less than 20 minutes from start to finish. You can even prep the ingredients ahead of time to have them ready to pop in the oven when your guests arrive. Your friends and family are going to love every bite.
I’m always looking for fresh new appetizer and snack ideas. These little two-bite treasures are the perfect appetizer for any gathering from a casual family get-together to a more formal wedding shower or baby shower. I even love them as an addition to my brunch menu.
Why this recipe works
- The par-baked peppers make them soft enough to bite, while still having a slight crunch.
- The creaminess from the cream cheese with the bold garlic herb flavors from the Boursin cheese blend perfectly.
- The cheese melts for a smooth creamy texture but is not stringy like some melted cheese.
- The fresh parsley makes these little peppers taste like they are garden fresh.
What goes into this recipe?
- Miniature Bell Peppers – These mini peppers are available at grocery stores and come in small to large-sized bags.
- Boursin Cheese – This cheese spread comes in many flavors and is also available at most grocery stores. I used the Garlic & Fine Herbs flavor which is filled with garlic, parsley, and chives.
- Cream Cheese – Be sure to bring the cream cheese to room temperature so it’s creamy and mixes easily.
- Panko Crumbs – I used plain unseasoned panko crumbs.
- Fresh Parsley – For garnish – Don’t be shy about using fresh herbs as a garnish. Not only do they make the dish look good but they really add a lot of freshness.
How to make this recipe
Boursin Stuffed Mini Peppers are so easy to make. You literally just assemble and bake.
- Photo 1: Start by washing, slicing, and removing the seeds from the peppers. Next, roast the peppers for 7-10 minutes just to make them a bit softer.
- Photo 2: While the peppers are roasting, mix together the cream cheese and Boursin cheese
- Photo 3: When the peppers are cool enough to handle, stuff them with the cheese mixture.
- Photo 4: Sprinkle a bit of Panko on top of each cheese-filled pepper and spritz them lightly with olive oil. Then they go back in the oven on broil for another quick bake.
Krazy Kitchen Mom Tips For Making Boursin Stuffed Mini Peppers
- To make these Boursin Stuffed Mini Peppers ahead of time, prep the peppers and par-bake them. Let them cool completely, stuff them with the cheese and place them on a baking sheet, cover them lightly with plastic wrap, and place them in the refrigerator. Take them out of the refrigerator 30 minutes before you are ready to broil them so they are at room temperature. Add the Panko topping, broil, and serve.
- You can freeze unopened Boursin cheese for up to 3 months. To thaw, place the frozen box of cheese in the refrigerator, unopened for 24 hours.
- I recommend using the block-style cream cheese and definitely not whipped cream cheese for this recipe.
- I like the rustic look of this appetizer but if you want to make it fancier, place the cheese mixture in a pastry bag with a fancy tip and pipe the cheese into the peppers.
Bell Pepper FAQs
When selecting any type of bell pepper, make sure the skin is shiny, smooth, firm, and not cracked. Avoid peppers they have wrinkled skin.
It’s all about the sweetness with mini bell peppers which are sometimes called mini sweet peppers. The texture is just the same as a larger bell pepper but they are sweeter and have fewer seeds. I also find that the ribs of the peppers are much thinner and easier to remove.
Green bell peppers are the most tart and they are picked the earliest making them young peppers. The longer the pepper stays on the vine, the color changes from green to yellow to orange to red. And that is the exact order of the sweetness of the peppers.
More Recipes You Might Like
- Crescent Roll Veggie Pizza – This is one of my most popular recipes!
- Baked Parmesan Zucchini Curly Fries
- Honey and Thyme Grilled Apricots
- Melon Ball Prosciutto Salad
- Honey Za’atar Baked Feta Cheese – This is one of our family’s favorite appetizers
Boursin Stuffed Mini Peppers
Ingredients
Method
- Preheat oven to 350°
- Wash peppers, slice them lengthwise and remove the seeds and the ribs.
- Dry them with a paper towel.
- Place them on a parchment paper-covered baking sheet and bake for 7-10 minutes.
- Remove them from the oven and let them cool.
- Reset the oven to broil
- While the peppers are cooling, combine the cream cheese and the Boursin cheese until they are thoroughly mixed.
- When the peppers are cool enough to handle, stuff the peppers with equal amounts of the cheese mixture.
- Top them with equal amounts of the Panko bread crumbs spritz them with olive oil. (If you don't have an olive oil spritzer, drizzle a small amount of oil on the peppers.
- Broil for 2-3 minutes, watching carefully so the Panko does not burn.
- Remove them from the oven, place them on a serving platter, garnish with fresh parsley, and serve.
Notes
- To make these Boursin Stuffed Mini Peppers ahead of time, prep the peppers and par-bake them. Let them cool completely, stuff them with the cheese and place them on a baking sheet, cover them lightly with plastic wrap, and place them in the refrigerator. Take them out of the refrigerator 30 minutes before you are ready to broil them so they are at room temperature. Add the Panko topping, broil, and serve.
- You can freeze unopened Boursin cheese for up to 3 months. To thaw, place the frozen box of cheese in the refrigerator, unopened for 24 hours.
- I recommend using the block-style cream cheese and definitely not whipped cream cheese for this recipe.
- I like the rustic look of this appetizer but if you want to make it fancier, place the cheese mixture in a pastry bag with a fancy tip and pipe the cheese into the peppers.
If you love this recipe, I’d love to hear from you…comment below and leave 5 stars.
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