In the course of the summer time, Tony and I like nothing extra then having fun with most of our meals on the grill. Frankly, it’s straightforward and I don’t thoughts consuming easier meals so I can keep away from turning on the oven and blasting the AC.
A number of years again I created these grilled mini peppers and stuffed them with a mix of goat cheese and jalapeño. Take into account this your fortunate day, as a result of I simply majorly upgraded this recipe to be even simpler to make and added a flavorful jalapeño cilantro pistachio pesto. WOW. These peppers are simply as enjoyable to make as they’re to eat.
I’ve included tons of concepts for foremost dishes to pair with these peppers, so verify all of them out within the put up! Not gonna lie, often Tony has a bag of potato chips on the aspect too as a result of he claims that “baked beans, chips and ketchup collectively are scrumptious’”after which proceeds to combine all of them collectively. #MEN
Substances in these grilled mini peppers
These little peppers are tangy, candy, creamy, and even a bit of spicy. Right here’s what you’ll have to make them:
- Mini candy peppers: the star of the present! You’ll toss them in a bit of olive oil or avocado oil, salt, and pepper, and grill them up complete.
- Goat cheese: get a beautiful tangy taste once you sprinkle the peppers with goat cheese crumbles.
- Pesto: we’re making my favourite home made pesto with cilantro, roasted pistachios, lime juice, jalapeño, garlic, olive oil, salt & pepper. You’ll need to add it to the whole lot this summer time.
Can I preserve this dish dairy-free?
Completely! Be at liberty to omit the goat cheese and easily serve them with the pesto. Alternatively, you may serve them together with your favourite dairy-free cheese crumbles.
Attempt a brand new sauce
On the lookout for totally different toppings? Skip the goat cheese and pesto and pair these in my Home made Tzatziki Sauce Recipe!
make these grilled mini peppers
- Prep the peppers. Begin by tossing the mini peppers in a bit of oil, salt, and pepper.
- Grill them up. Place them in a single layer in your preheated grill, shut the lid, and prepare dinner, flipping midway via in order that each side get a beautiful char.
- Make the pesto. Whereas the peppers are grilling, mix the entire pesto substances in a meals processor or high-powered blender.
- Serve them up. Add the grilled mini peppers to a serving platter, crumble goat cheese on prime, then drizzle or dollop them with the pesto and serve.
Can I roast them as a substitute?
Sure! When you don’t have a grill, you may roast them in your oven earlier than topping them:
- Add peppers to a baking sheet lined with parchment paper and toss with oil, salt, and pepper. Unfold out on the pan in a single layer.
- Roast the peppers for 10 to fifteen minutes on 450 levels F, then flip and proceed roasting till barely softened and charred, 10 to fifteen minutes extra. You’ll want to not overcook them, in any other case they’ll turn into mushy.
Our favourite methods to serve these peppers
Add them to a platter to serve friends at your subsequent BBQ, or take pleasure in them with a few of our go-to foremost dishes:
Get much more grilling recipes right here!
Study to grill your favourite greens
I’ve a complete put up devoted to grilling your favourite greens like corn, zucchini, brussels sprouts, and extra. Study 4 methods to to grill greens right here!
Storing suggestions
Retailer any leftover grilled mini peppers with goat cheese and pesto in an hermetic container within the fridge for as much as 3-4 days. Take pleasure in them straight from the fridge!
Extra aspect dishes you’ll love
Get all of my aspect dish recipes right here!
When you make these grilled mini peppers remember to tag #ambitiouskitchen on Instagram or charge the recipe and go away a remark under to tell us the way you preferred them. xo!
The
Formidable Kitchen
Cookbook
125 Ridiculously Good For You, Typically Indulgent, and Completely By no means Boring Recipes for Each Meal of the Day
Grilled Mini Candy Peppers with Goat Cheese & Pesto
Simple and scrumptious grilled mini peppers topped with creamy goat cheese and flavorful jalapeño cilantro pistachio pesto. These lovely mini peppers make the proper aspect dish together with your favourite proteins and grains, plus a singular appetizer to share through the summer time!
Substances
- For the peppers:
- 1 pound mini candy peppers
- 1 tablespoon olive oil or avocado oil
- 1 teaspoon kosher salt
- Freshly floor black pepper
- 4 ounces goat cheese, crumbled
- For the pesto:
- 1 cup cilantro leaves
- ½ cup shelled roasted pistachios
- 1 small lime, juiced
- 1 jalapeño, seeded and roughly chopped
- 1 clove garlic
- ¼ cup extra-virgin olive oil or avocado oil
- ¼ teaspoon salt, plus extra to style
- Freshly floor black pepper
- 1-2 tablespoons water, if essential to skinny the pesto
Directions
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Preheat the grill to 425 levels F. Add peppers to a baking sheet lined with parchment paper and drizzle with oil and sprinkle with salt and pepper. Use your arms to toss the peppers within the oil in order that they’re evenly coated.
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Add the peppers in a single layer to the grill, shut the lid, and prepare dinner, till they start to melt and are charred on the pores and skin, about 6 to eight minutes. Flip and prepare dinner till charred on the opposite aspect, 6 to eight extra minutes.
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Whereas the peppers prepare dinner, make the pesto: add cilantro, pistachios, lime juice, jalapeño, garlic, olive oil, salt and pepper to the bowl of a meals processor. Course of till easy, add water if vital to assist skinny the pesto and make it simpler to course of. You might have to scrape down the edges of the bowl a couple of instances and course of once more. As soon as completed, put aside.
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Add peppers to a big bowl or a platter and prime with goat cheese. I like to interrupt up the goat cheese myself into massive and small chunks, however goat cheese crumbles may even work. Drizzle the peppers with the attractive pesto and serve!
Recipe Notes
See the total put up for serving recommendations and directions for roasting the peppers!
Vitamin
Serving: 1serving (based mostly on 8)Energy: 171calCarbohydrates: 4.9gProtein: 4.7gFats: 15.5gSaturated Fats: 3.7gFiber: 1.8gSugar: 1.9g
Recipe by: Monique Volz // Formidable Kitchen | Pictures by: Eat Love Eats
This put up was initially revealed on June 14th, 2018, and republished with a brand new recipe and images on Might twentieth, 2025.
