Stuffed banana peppers are the MVP of party platters, but they deserve way more than a cameo at your next get-together. These chorizo and goat cheese wonders are bursting with bold flavour and come together in under 30 minutes. Whether you’re prepping for game day, hosting friends, or simply in the mood for an easy appetiser recipe that feels fancy without the fuss, this dish delivers.

Mild banana peppers offer the perfect vessel—tender, a little tangy, and just the right size for popping into your mouth. Paired with spicy chorizo and creamy goat cheese, they strike the perfect balance between comfort food and flavour bomb.

Why You’ll Love These Stuffed Banana Peppers

These stuffed banana peppers are more than just pretty bites. They’re smoky, cheesy, herby, and oh-so-satisfying. With just a handful of ingredients, you get something that tastes like you fussed for hours (but didn’t). If you’re a fan of chorizo stuffed peppers or you’ve been searching for creative goat cheese pepper recipes, this one hits all the right notes.

Ingredients:

5 mild banana peppers, halved lengthwise and seeded
1/2 lb (225 g) chorizo sausage
8 oz (225 g) goat cheese
1/4 cup (6 g) loosely packed chopped basil
2 tbsp (6 g) chopped chives
Italian seasoned panko, for topping
Paprika, for sprinkling
Cooking spray

How to Make This Easy Appetiser Recipe

Prep the oven: Set your broiler to high. Line a baking sheet with foil or parchment.
Cook the chorizo: Remove the sausage from its casing. In a skillet over medium heat, cook the chorizo until fully browned and crumbly. Transfer to a mixing bowl and let it cool to room temp.
Mix the filling: Add goat cheese to the cooled chorizo and mix until smooth and combined. Stir in the basil and chives.
Stuff the peppers: Fill each banana pepper half with the chorizo mixture. Pack it in well so it holds its shape.
Top and spray: Sprinkle each with Italian panko and a dash of paprika. Lightly spritz with cooking spray.
Broil to perfection: Place under the broiler for 3–4 minutes, or until golden and bubbly. Watch closely—they go fast!
Cool and serve: Let them sit for a few minutes before serving warm or at room temperature.

Olivia’s Appetiser Anthem

I created this recipe during one of those “clean out the fridge” nights. I had a few leftover banana peppers from a farmers market haul, half a log of goat cheese, and just enough chorizo to spark curiosity. What came out of the oven? Pure joy. Since then, these peppers have made it to every potluck, birthday bash, and “just because” dinner I’ve hosted. The best part? They always disappear fast—a true crowd-pleaser.

Tips for the Best Stuffed Banana Peppers

Don’t overfill: It’s tempting, but you want the filling to stay put during broiling.
Use gloves when handling peppers if you’re sensitive—even mild ones can surprise you.
No banana peppers? Try mini sweet peppers as a tasty alternative.
Make ahead: You can stuff these a few hours early and broil just before guests arrive.

What to Serve with Chorizo Stuffed Peppers

These easy stuffed banana peppers are stars on their own, but they shine even brighter with a little company. Serve them with a tangy dipping sauce like cilantro-lime crema or garlic aioli. Add a platter of olives, crusty bread, or a crisp white wine to balance the spice. They also pair beautifully with other small bites like deviled eggs, bruschetta, or charcuterie.

How to Store & Reheat Goat Cheese Peppers

Leftovers? Lucky you. Store any extra stuffed peppers in an airtight container in the fridge for up to 3 days. To reheat, place them under the broiler or in a 350°F oven for a few minutes until warmed through. Avoid the microwave if you can—it softens the peppers and can mess with the texture.

FAQs

Can I make these vegetarian?

Sure! Swap the chorizo for cooked lentils or plant-based crumbles seasoned with smoked paprika.

Can I use cream cheese instead of goat cheese?

Yes, though goat cheese adds a tangy punch. Cream cheese makes it milder and just as creamy.

Are these spicy?

Not really. Banana peppers are mild, and the chorizo adds warmth, not heat. Want it spicier? Add a pinch of cayenne or use spicy chorizo.

Can I freeze them?

Not ideal—goat cheese can get grainy when frozen. Better to make them fresh.

Final Bite of Flavour

Stuffed banana peppers are one of those rare recipes that manage to be elegant, bold, and incredibly simple all at once. Whether you’re craving chorizo-stuffed peppers or looking to show off with goat cheese peppers, this easy appetiser recipe is your golden ticket. Get ready to wow your guests—or just treat yourself—with these flavour-packed beauties.

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Spice Up Snack Time with These Chorizo & Goat Cheese Stuffed Banana Peppers

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Author: Amanda Thompson
Total Time: 20 minutes
Yield: 10 stuffed pepper halves (serves 4–6 as an appetizer) 1x

Print Recipe

Description

These chorizo and goat cheese stuffed banana peppers are bold, creamy, and ready in under 30 minutes—perfect for parties or flavorful snacking. Mild banana peppers are filled with a smoky chorizo and tangy goat cheese mixture, topped with herby panko, and broiled to bubbly perfection. Fancy without the fuss!

Ingredients

Scale

5 mild banana peppers, halved lengthwise and seeded
1/2 lb (225 g) chorizo sausage
8 oz (225 g) goat cheese
1/4 cup (6 g) loosely packed chopped basil
2 tbsp (6 g) chopped chives
Italian seasoned panko, for topping
Paprika, for sprinkling
Cooking spray

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Instructions

Preheat broiler to high and line a baking sheet with foil or parchment.
Remove casing from chorizo and cook in a skillet over medium heat until browned and crumbly. Let cool slightly.
Mix goat cheese into the cooled chorizo until smooth. Stir in basil and chives.
Fill each banana pepper half with the chorizo-cheese mixture.
Sprinkle with Italian seasoned panko and paprika. Lightly spray with cooking spray.
Broil for 3–4 minutes until golden and bubbly.
Let cool slightly before serving warm or at room temperature.

Notes

Avoid overfilling the peppers to prevent spillage during broiling.

For a vegetarian version, use lentils or plant-based sausage with smoked paprika.

Mini sweet peppers can be used as an alternative.

Prepare a few hours ahead and broil just before serving.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Appetizer, Snack
Method: Broiling
Cuisine: Fusion / American