Smoked Goat Cheese Stuffed Mini Bell Pepper Poppers

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I have a slight obsession with goat cheese these days, and in particular this smoked goat cheese is one of the best things to ever come off of my pellet grill. For our Smoked Goat Cheese Stuffed Mini Bell Pepper Poppers, we took that smoked goat cheese and stuffed it into mini bell peppers, wrapped it all in prosciutto, smoked them, and finished it off with a drizzle of hot honey for an epic appetizer that would fit in equally well at a fancy passed appetizer cocktail hour or a family cookout or football party.

Smoked Goat Cheese Poppers

I’ve been on both an appetizer and goat cheese kick lately. Combine the two, and forget it. I’m sold. You can see all of my pellet grill appetizers here, and don’t skip my Smoked Goat Cheese Crostini either.

These poppers are a delicious twist on the jalapeno poppers that you know and love, but are perfect for those in your life that can’t handle the heat. There’s no spice in mini bell peppers, and the goat cheese and prosciutto are perfect complements to the sweet peppers.

Smoked Goat Cheese Poppers shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

Mini Bell Peppers
Goat Cheese
Cream Cheese
Roasted Garlic Rub (or granulated garlic)
Prosciutto
Honey

How to make Bell Pepper Poppers with Goat Cheese

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

Preheat

We’re going to low-temp smoke these, so 180° is the target.

Prep

Line a baking sheet with parchment. Mix together the goat cheese, cream cheese, and seasonings. Halve the peppers, ditch the seeds, and fill with the goat cheese mixture.

Wrap

Wrap the peppers with a slice of prosciutto. Put back on the baking sheet.

Smoke

Smoke at 180° for 30 minutes, and then crank the heat up to 350° for 20 minutes.

Drizzle

Drizzle with honey and serve!

Bell Pepper Poppers FAQ

How do you store leftovers?

In a baggie in the fridge works great!

What’s the best way to reheat leftovers?

Grill, oven, or air fryer is best for these. I’d stay away from the microwave, and these are definitely best fresh off the grill.

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Prep Time
15 minutes

Cook Time
1 hour

Total Time
1 hour 15 minutes

Ingredients

12 mini bell peppers, seeded and halved
4 ounces goat cheese, softened
2 ounces cream cheese, softened
1 tablespoon Roasted Garlic Rub*
12 slices prosciutto
Honey

Instructions

Preheat the grill to 180°.
Lay out the bell peppers on a parchment-lined baking sheet.
Combine the goat cheese, cream cheese, and Roasted Garlic Rub. Spread into the halved bell peppers. If there is any extra, place it into a grill-safe baking dish or ramekin and smoke it along with the wrapped peppers.
Wrap all the peppers with a slice of prosciutto, and put the baking sheet on the grill.
Smoke for 30 minutes, and then turn the heat up to 350° and grill for 20 minutes.
Drizzle with honey and serve warm.

Notes

If you don’t have the Roasted Garlic Rub, you can substitute 1/2 teaspoon of granulated garlic and 1/2 teaspoon paprika in the mix instead.

Nutrition Information:

Yield:

Serving Size:

Amount Per Serving:

Calories: 224Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 58mgSodium: 1647mgCarbohydrates: 7gFiber: 1gSugar: 6gProtein: 20g