Easy Cheesy Pepper Poppers
Yield: 22-24 poppers (can easily make as many or few as needed)
Bags of mini sweet peppers make these scrumptious, 3-ingredient bites a convenient year-round crowd-pleaser. Those who prefer an element of heat can make jalapeño poppers...or create a spicy-sweet variation with a drizzle of hot honey!


  • 8 ounces (about 11-12) mini sweet peppers (may substitute jalapeño peppers for a spicy variation*)
  • 1 (5.2-ounce) container of Boursin cheese or a log of herbed goat cheese (soft chèvre), softened to room temperature for easier spreading
  • About ¼ cup grated Parmesan cheese
  • Optional: Freshly ground black pepper to taste; hot honey


  1. Preheat the oven to 425℉ and line a rimmed baking sheet with parchment paper or greased or sprayed foil.

    Cut each pepper in half lengthwise and remove any seeds. (There likely won’t be many, and if you don’t get them all, you likely won’t even notice.) I leave the stems for visual appeal and a handle of sorts, but you could remove.

    Fill the peppers halves with small spoonfuls of the Boursin cheese and spread into an even layer. Sprinkle evenly with the Parmesan and black pepper. Place them, filling side up, on the baking sheet and roast for 15 minutes, give or take a minute or two depending on oven, or until the peppers are crisp-tender and the cheese is golden on the edges. If you’d like a little more golden-brown color on the top, you may broil for a minute or so, watching very carefully to avoid burning. (Avoid broiling if using parchment paper.)

    Add a sprinkle of optional fresh black pepper and/or a drizzle of hot honey and enjoy!


*When making jalapeño poppers, I have found that the jalapeños typically require an extra minute or two of cook time to soften. You may remove the veins for less heat, if desired. Finally, gloves are a good idea when working with hot peppers–and avoid touching your eyes.

•Leftovers may be warmed in the oven, although I’ve heated one or two in the microwave for a quick snack. In my microwave, a single pepper is hot within 10 seconds.

•Prefer to use an air fryer? – 425℉ for 7 to 8 minutes, give or take depending on model of air fryer.

•Prefer to make more or less? Feel free to scale the recipe up or down to make as many, or few, poppers as you like. The amounts of the various ingredients are also easy to eyeball.

•To prepare ahead: Follow the instructions up to the point of baking, and then transfer the peppers to an air-tight container and refrigerate for up to 8 hours. The unbaked poppers may keep well overnight, but I have not yet held them that long.

More recipes at FountainAvenueKitchen.com