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These sardine-stuffed mini peppers are packed with a flavorful, cheesy filling and topped with crispy panko crumbs. They’re a great appetizer for any occasion—and they might just win over sardine skeptics.

Cast iron pan with baked stuffed mini peppers covered in toasted breadcrumbs.

This post is sponsored by King Oscar. Opinions are my own.

Baked, blistered mini peppers make a perfect vessel for creating appetizers. These stuffed mini peppers with sardines really stand out with tangy goat cheese, capers, and olives. All very bold flavors, but here, they work in harmony without overwhelming.

Want more ideas for appetizers that use sardines? Try my lemon-and-dill pinwheel sandwiches with sardines or these sardine toasts with goat cheese. I’ve also got a collection of canned sardine recipes you’ll want to peruse.

Table of Contents

Why You’ll Love This

  • They’re very easy to make
  • Nice little boost of omega-3s
  • Flavor-friendly for anyone new to sardines
  • A year-round appetizer for any occasion

Ingredient Overview

Can of sardines with fresh vegetables surrounding it.

A quick look at the essentials before we dive into the recipe card:

  • Sardines: Just plain ol’ sardines packed in extra virgin olive oil will do the trick.
  • Mini peppers: They’re sweet and make for perfect little bite-sized vessels. The ones I’ve used here are round, but you can use the longer variety as well.
  • Goat cheese: Plain will do, though you could also use one blended with herbs, sun-dried tomato, or other savory flavors you find appealing. Avoid sweet, fruity varieties.
  • Breadcrumbs: I like panko for their crunch, but Italian breadcrumbs will work.

Step-by-Step: How to Make Sardine-Stuffed Mini Peppers

Cast iron skillet with peppers in it being oiled and stuffed.

Step 1: General Prep

Preheat the oven to 375ºF. Wash and chop all of your veggies.

Step 2: Sauté the Ingredients

Heat olive oil in a pan over medium heat. (To avoid waste, use the olive oil from the tin of sardines.) Add the diced onions, mushrooms, and minced garlic to the pan. Let them simmer for about 2 minutes, until softened.

Add the capers, olives, and sardines. While simmering, break down the capers and sardines with a spatula as your stir. After about a minute, remove the pan from the heat.

Step 3: Make the Filling

Transfer the mixture to a mixing bowl and add the goat cheese. Stir until the cheese melts into the mixture and everything is well blended; set it aside.

Step 4: Roast the Peppers

Place the peppers, open side down, on a cast iron pan. Brush the backs of the peppers with a bit of olive oil, then flip them over. Scoop the mixture into the peppers until completely filled. Sprinkle panko breadcrumbs over each pepper, then pop the pan into the oven. Bake for about 20 minutes.

Step 5: Garnish and Serve

Remove the peppers from the oven, and sprinkle the lemon zest and some fresh chopped parsley over them. Spritz with some fresh lemon juice, or serve with lemon wedges.

    Cast iron pan with baked stuffed mini peppers covered in toasted breadcrumbs and tin of King Oscar sardines.

    Substitutions & Variations

    • Cheese Swaps: If goat cheese isn’t your vibe, use cream cheese or feta.
    • Dairy-Free Option: Use vegan cream cheese.
    • Gluten-Free Option: You can find GF panko breadcrumbs in the GF section of most grocery stores.
    • Olives & Capers: If you don’t like kalamata olives or capers, you can omit them entirely or use chopped sun-dried tomatoes, marinated artichokes instead, or jarred roasted red peppers instead.

    Storage & Reheating

    1. Fridge: Leftovers can be stored in an airtight container in the fridge for up to 3 days.
    2. Reheat: Heat in 10-seconds bursts in the microwave until warmed to your preference.

    What to Serve With It

    Frequently Asked Questions

    What are some common mistakes to avoid when making stuffed peppers?

    You want to avoid overfilling the peppers, which causes spills. You also don’t want to skip sautéing the veggies, otherwise you’ll have raw vegetables in the stuffing. They won’t cook enough during the short baking period.

    Should you precook peppers before stuffing them?

    These mini peppers do not have to be precooked.

    Should you cover stuffed peppers before baking?

    Since these are small and require a short cook time, you do not have to cover them. especially since you want those panko crumbs to toast and turn golden. Covered, they would get steamed and come out soggy.

    Notes About King Oscar’s Brisling Sardines

    • The fillets are hand-packed in a high-quality extra virgin olive oil
    • They have a very clean flavor
    • They’re sustainably sourced from Norway’s fjords and coastal waters
    Side shot of stuffed peppers in cast iron pan.
    Side shot of stuffed peppers in cast iron pan.
    Pin Print
    5 from 3 votes

    Sardine-Stuffed Mini Peppers

    By: Dana Sandonato
    These sardine-stuffed mini peppers are packed with a flavorful, cheesy filling and topped with crispy panko crumbs. They're a great appetizer for any occasion—and they might just win over sardine skeptics.
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 10 servings
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    Ingredients 

    • 1 tin of King Oscar Brisling Sardines in Extra Virgin Olive Oil
    • 1 tsp Olive oil (or you can use the oil from the sardine tin)
    • 1/3 cup diced red onion
    • 1/3 cup diced cremini mushrooms
    • 1/4 cup Panko bread crumbs
    • 1 large garlic clove, grated to a paste or finely minced
    • 1 TBSP caper berries or regular capers, drained
    • 1 TBSP chopped kalamata olives
    • 2 oz plain goat cheese
    • 1 lemon, zested and cut into wedges
    • Fresh chopped parsley, for garnish

    Instructions 

    • Preheat oven to 375º F.
    • Heat olive oil in a pan over medium heat. To avoid waste and add flavor, use the olive oil from the tin of sardines.
    • Transfer the onions, mushrooms, and garlic into the pan. Simmer for about 2 minutes or until they've softened.
      1/3 cup diced red onion, 1/3 cup diced cremini mushrooms, 1 large garlic clove, grated to a paste or finely minced
    • Stir the capers, olives, and sardines into the pan, then break down the capers with your spatula or spoon as your stir. Let them warm in the pan for about a minute, then remove the pan from the heat. Transfer the mixture to a mixing bowl.
      1 TBSP caper berries or regular capers, drained, 1 TBSP chopped kalamata olives, 1 tin of King Oscar Brisling Sardines in Extra Virgin Olive Oil
    • Add the goat cheese to the bowl and stir until the cheese melts into the mixture and blends in; set aside.
      2 oz plain goat cheese
    • Place the peppers on a cast iron pan, open side down. Lightly brush the backs of the peppers with a bit of olive oil, then flip them over.
    • Scoop the mixture into the peppers until they're filled to the brim, but not over.
    • Sprinkle panko breadcrumbs over the peppers, transfer them to the oven, and let bake for 20 minutes.
      1/4 cup Panko bread crumbs
    • When done, remove the peppers from the oven and sprinkle the lemon zest and fresh chopped parsley over the peppers. Serve with lemon wedges.

    Notes

    Leftovers will keep in the fridge for up to 3 days.
    You can warm them up in the microwave in 10-second bursts until warmed to your preference.

    Nutrition

    Serving: 1pepper | Calories: 57kcal | Carbohydrates: 3g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Fiber: 1g
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    More Sardine Appetizer Ideas You’ll Love

    5 from 3 votes

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