Mini Brie-Stuffed Sweet Peppers are the kind of bite-sized appetizer that disappears faster than you can set down the tray.
TL;DR
Creamy melted brie tucked inside naturally sweet peppers creates that perfect balance of rich and fresh, making them ideal for holidays, casual gatherings, or whenever you want something that looks impressive without much effort.
Side Note: These are low-carb and keto-friendly.
Ingredient Notes
- Mini Sweet Peppers — You can get them all in the same color or assorted mixed colors. Red will look wonderful during the holidays, orange in fall, and yellow in spring and summer.
- Brie Cheese — Get your favorite brie cheese. I like to use flavored brie cheese, such as green peppercorn-infused brie or brie with chili flakes.
Process Overview
Step 1
Cut the top cap off each sweet pepper and remove the seeds.
Step 2
Slice off a piece of brie cheese and stuff the sweet pepper. Repeat the process for all sweet peppers.
Step 3
Arrange them straight in a round earthenware or ceramic baking dish, open side upwards.
Bake until the peppers are tender and the brie has melted.
📖 Recipe
Mini Brie Stuffed Sweet Peppers Recipe
Instructions
- Preheat the oven to 350°F (180°C).
- Prepare the peppers by cutting off the top cap of each pepper and removing the seeds and membranes from inside, keeping the peppers whole.12-15 Piece Mini Sweet Pepper
- Cut the brie into small pieces that fit inside each pepper. Leave the rind on if you like, or trim it off for a softer melt.1 Brie Cheese
- Stuff the peppers by placing the brie into each cavity, pressing gently so it fills the inside.
- Arrange in earthenware by placing the peppers upright in a round earthenware baking dish so they sit snugly and support each other, open side facing up.
- Roast at 350°F (180°C) for 15 to 20 minutes until the peppers are tender and the brie is melted and soft.
Notes
Equipment
- Baking Dish
Nutrition
Serving
These brie-stuffed sweet peppers taste best served still warm, right out of the oven. The cheese should be still melting warm for the best texture and flavor experience but not overly hot, so you burn your mouth and tongue.
Therefore, I recommend letting the peppers cool for 2-3 minutes before taking a bite.
We serve them in the same earthenware that we baked them in. That saves time, it's hassle-free, and it's much more hygienic.
Tip: Drizzle with honey, fresh herbs, cracked black pepper, or chopped nuts before serving warm.
Storing
Leftovers can be kept in an airtight container and should be consumed within a day or two before the peppers turn bad. Reheat them gradually in the oven or microwave.
You can prep these sweet cheese-filled peppers in advance. Follow the steps as instructed, but don't bake them straight away. Instead, keep them in an airtight container in your refrigerator and bake them later when it's time to amaze your family and friends.
I don't recommend freezing sweet peppers because they will turn out soggy.
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