Smoked Goat Cheese Stuffed Mini Bell Pepper Poppers
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)
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.
We’re going to low-temp smoke these, so 180° is the target.
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 the peppers with a slice of prosciutto. Put back on the baking sheet.
Smoke at 180° for 30 minutes, and then crank the heat up to 350° for 20 minutes.
Drizzle with honey and serve!
Bell Pepper Poppers FAQ
In a baggie in the fridge works great!
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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More awesome appetizers for your pellet grill
1 hour 15 minutes
- 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
- 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.
- 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.
Amount Per Serving:
Calories: 224Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 58mgSodium: 1647mgCarbohydrates: 7gFiber: 1gSugar: 6gProtein: 20g
Nutrition data provided here is only an estimate.