Blistered Sweet Peppers

By Becky Hardin

Published Sep 2, 2015

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This is the easiest, prettiest, and tastiest appetizer you’ll ever make! Blistered sweet peppers are served alongside a creamy goat cheese dip for one delicious bite. It’s great to have a healthy appetizer up your sleeve for any occasion, and this is just perfect.

What’s in Blistered Peppers with Lemon Goat Cheese Dip?

This recipe is made with beautiful, colorful little peppers, and sautéing them really brings out their natural sweetness! Paired with a lemon pepper goat cheese dip, it becomes the most delicious appetizer.

• Peppers: You’ll want to look for mini sweet peppers. They’re the perfect size for dipping! If you can’t find them, opt for bell peppers cut into strips.
• Cooking Oil: I used canola oil for its high smoke point, but you could use vegetable oil or avocado oil instead.
• Salt: I like to sprinkle these peppers with a bit of sea salt, but you can leave it off if you prefer.
• Goat Cheese: Plain goat cheese forms the base of this dip. It’s rich, creamy, and tangy!
• Milk: I used skim milk to thin out the dip without adding too many calories. You could use 2%, whole, or plant-based milk instead.
• Lemon Juice: Fresh lemon juice adds freshness and acidity to the dip. I do not recommend using bottled lemon juice, as the flavor will not be as good.
• Seasoning: Lemon pepper seasoning gives this dip its lemon pepper taste. This is a premade seasoning blend you can buy at the grocery store.
• Garlic: Adds garlicky flavor to the dip. You’ll need one clove. If you don’t have fresh garlic, you can use ⅛ teaspoon of garlic powder.

Pro Tip: Goat cheese comes in packages of 4 and 8 ounces, so opt for an 8-ounce package and save the rest for another use, like mashed potatoes.

Spicy Blistered Peppers

For a spicier take, swap the mini sweet peppers for Shishito peppers. Shishitos are generally mild but with a bit of a kick. You can also add crushed red pepper flakes to the goat cheese dip.

How to Store Blistered Mini Peppers

Store leftover peppers and goat cheese dip separately in airtight containers. They will both keep in the refrigerator for 3-4 days.

What to Serve with Sweet Peppers

Every good appetizer includes a bit of dipping. These blistered sweet peppers are perfectly paired with a quick-to-make lemon pepper goat cheese dip! It’s super creamy, and has a balanced flavor that is a little bit acidic, a little bit savory, with a nice bite from the goat cheese.

These would also be great with a simple hummus, pepper jelly dip, white queso, or herb cream cheese dip. Or add them to a fun charcuterie board.

Recipe Card

Blistered Sweet Peppers with Lemon Pepper Goat Cheese Dip

4.43 from 7 votes

Prep: 5 minutes mins

Cook: 10 minutes mins

Total: 15 minutes mins

Servings: 4 servings

Author: Becky Hardin

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In just a few minutes you can have these blistered sweet peppers ready to serve with a creamy goat cheese dip.

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Equipment

• Food Processor OR
• High Powered Blender

Ingredients 

1x2x3x

• ▢ 20-25 mini sweet peppers
• ▢ 1 tablespoon canola oil
• ▢ Sea salt to taste
• ▢ 5 ounces plain goat cheese crumbled or sliced
• ▢ 2 tablespoons skim milk
• ▢ 2 tablespoons lemon juice from 1 lemon
• ▢ 2 teaspoons lemon pepper seasoning
• ▢ 1 teaspoon minced garlic

Instructions 

• In a large skillet, heat the oil over medium-high heat. I used canola oil because it has a high smoke point.
  1 tablespoon canola oil
• Add the peppers and stir to coat in the oil. Allow to cook for about 3-4 minutes on each side, until smoking and blistered to your liking. Sprinkle with sea salt to taste.
  20-25 mini sweet peppers, Sea salt
  
• While peppers are cooking, combine goat cheese, milk, lemon juice, lemon pepper, and garlic in a food processor or blender. It should be creamy. If too thick, add a bit more milk. If too thin add a bit more goat cheese.
  5 ounces plain goat cheese, 2 tablespoons skim milk, 2 tablespoons lemon juice, 2 teaspoons lemon pepper seasoning, 1 teaspoon minced garlic
  
• Serve peppers warm with goat cheese dip. Enjoy!

Becky’s Tips

A serving is 5-6 peppers and about 1 ounce of dip.

• Use a high heat neutral oil like canola or vegetable.
• Allow the oil in the skillet to get hot before adding the peppers.
• Let the peppers sit for a minute before moving them in the skillet so that they blister. Turn each one over so they cook on all sides.

Storage: Store leftover peppers and goat cheese dip separately, in airtight containers. They will keep in the refrigerator for 3-4 days.

Serving: 5-6 peppersCalories: 229kcalCarbohydrates: 24gProtein: 11gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 17mgSodium: 149mgPotassium: 826mgFiber: 8gSugar: 16gVitamin A: 11972IUVitamin C: 477mgCalcium: 92mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

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