These Smoked Goat Cheese Stuffed Mini Bell Pepper Poppers combine creamy smoked goat cheese with sweet mini bell peppers, wrapped in savory prosciutto, gently smoked, and finished with a drizzle of honey for a sweet-and-smoky appetizer. They work perfectly as an elegant passed hors d’oeuvre, a crowd-pleasing party snack, or a highlight at a backyard cookout or game day spread.
Smoked Goat Cheese Poppers
These poppers are a mellow, flavorful alternative to traditional jalapeño poppers. Using mini bell peppers removes the heat while keeping the bite-sized, hand-held format you love. The tang of goat cheese blends with cream cheese for a silky filling, roasted garlic seasoning adds depth, and thin slices of prosciutto crisp slightly while smoking, giving each bite a salty counterpoint. A light drizzle of honey at the end balances the savory and smoky notes and makes these irresistible.
Recipe Shopping List
Before you start, gather the basics below. For exact quantities and a printable recipe, see the recipe card at the bottom of this page.
- Mini bell peppers
- Goat cheese
- Cream cheese
- Roasted garlic seasoning (or granulated garlic and paprika)
- Prosciutto
- Honey
How To Make This Recipe
Here is a clear overview of the steps so you know what to expect. Use the complete recipe at the bottom when you’re ready to cook.
- Preheat: Set your smoker or pellet grill to a low temperature—about 180°F (82°C) for the initial smoke.
- Prep: Line a baking sheet with parchment. Mix softened goat cheese and cream cheese with the roasted garlic seasoning (or the garlic/paprika substitute). Halve and seed the mini bell peppers, then fill each half with the cheese mixture.
- Wrap: Wrap each filled pepper half with a slice of prosciutto, tucking the ends so they stay snug.
- Smoke: Place poppers on the baking sheet and smoke at 180°F for 30 minutes to absorb smoke flavor. After that low smoke, increase heat to about 350°F (177°C) and continue cooking for roughly 20 minutes so the prosciutto crisps and the filling warms through.
- Finish: Remove from the smoker and drizzle lightly with honey before serving warm.
Recipe FAQ
Store cooled poppers in an airtight container or a sealed bag in the refrigerator for up to 2–3 days. Reheat before serving.
What’s the best way to reheat leftovers?
Reheat in an oven, on the grill, or in an air fryer to regain crispness. Avoid the microwave if possible, as it makes the prosciutto less appealing. These are always best fresh but reheat well in dry heat.
More Appetizer Ideas
- Smoked Pig Shots
- Traeger Shotgun Shells
- Grilled Bacon-Wrapped Scallops
- Smoked Pineapple Bites
Smoked Goat Cheese Stuffed Mini Bell Pepper Poppers
Delicious mini bell peppers are filled with a creamy goat cheese blend, wrapped in prosciutto, and lightly smoked—finished with honey for a bright, balanced bite.
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 (or ½ tsp granulated garlic + ½ tsp paprika)
- 12 slices prosciutto
- Honey, for drizzling
Instructions
- Preheat the smoker or grill to 180°F (82°C).
- Arrange halved mini bell peppers on a parchment-lined baking sheet.
- Mix goat cheese, cream cheese, and roasted garlic rub until smooth. Spoon or pipe the mixture into each pepper half. Any extra can be placed in a small, grill-safe dish and smoked alongside the poppers.
- Wrap each filled pepper with a slice of prosciutto and return them to the baking sheet.
- Smoke at 180°F for 30 minutes to infuse smoke flavor. Then raise the heat to 350°F (177°C) and cook for another 20 minutes to warm through and crisp the prosciutto.
- Remove from heat, drizzle with honey, and serve warm.
Notes
- If you don’t have a roasted garlic rub, substitute ½ teaspoon granulated garlic and ½ teaspoon paprika in the cheese mixture.
- To keep the poppers handheld and neat, trim prosciutto slices in half lengthwise if they are large.
- For extra texture, finish with a few chopped fresh herbs like chives or parsley before serving.
Nutrition Information (per serving)
Calories: 224 • Total Fat: 12g • Saturated Fat: 6g • Unsaturated Fat: 5g • Trans Fat: 0g • Cholesterol: 58mg • Sodium: 1647mg • Carbohydrates: 7g • Fiber: 1g • Sugars: 6g • Protein: 20g
Nutrition data provided here is only an estimate.