Roasted Goat Cheese Stuffed Mini Peppers Recipe

Introduction

Roasted Goat Cheese Stuffed Mini Peppers make a vibrant and flavorful appetizer that’s both easy to prepare and delightful to serve. These sweet mini peppers are tender and lightly charred, filled with creamy goat cheese, then finished with a touch of balsamic glaze, honey, and fresh thyme. Perfect for parties or a simple snack, they’re sure to impress your guests.

Ingredients

• 1 pound mini sweet bell peppers (about 12 peppers)
• 10 ounces goat cheese
• Balsamic glaze, for drizzling
• Honey, for drizzling
• 2 tablespoons fresh thyme (or dried thyme)
• Black pepper, to taste

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: Wash and dry the mini peppers. Cut each pepper in half lengthwise and remove the seeds and any white flesh inside.
3. Step 3: Spoon goat cheese into each pepper half. Use as much or as little as you prefer—fill them generously or lightly.
4. Step 4: Arrange the stuffed peppers in a single layer on a baking dish or sheet.
5. Step 5: Roast in the preheated oven for 20 to 25 minutes, until the peppers are soft and slightly browned or charred.
6. Step 6: Remove from the oven and transfer to a serving platter. Drizzle with balsamic glaze and honey, then sprinkle with fresh thyme and freshly ground black pepper. Serve warm and enjoy!

Tips & Variations

• Mix the thyme and black pepper directly into the goat cheese before stuffing the peppers for more evenly distributed flavor.
• Try substituting goat cheese with cream cheese or boursin for a different but still creamy filling.
• Use hot honey instead of regular honey for a spicy-sweet kick.
• For a make-ahead option, stuff the peppers and store them in an airtight container in the fridge until ready to roast.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. They can be enjoyed cold as a snack or gently reheated in the oven before serving. Leftover stuffed peppers also make a tasty addition to salads, grain bowls, or sandwiches.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of goat cheese?

Yes, you can substitute goat cheese with other soft cheeses like cream cheese or boursin for a similar texture and flavor, though goat cheese provides a unique tanginess that complements the peppers well.

Are these stuffed mini peppers suitable as a meal or just a snack?

These are best served as an appetizer or snack, but you can enjoy them alongside a protein dish like chicken or eggs to make a light, balanced meal. Serving size can vary, but 3-4 stuffed pepper halves can make a satisfying portion.

Roasted Goat Cheese Stuffed Mini Peppers Recipe

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Roasted Goat Cheese Stuffed Mini Peppers are a delicious and easy appetizer featuring sweet mini bell peppers stuffed with creamy goat cheese, roasted to perfection, then drizzled with balsamic glaze and honey for a beautiful balance of flavors. Perfect for parties, snacks, or a light vegetarian dish, these colorful peppers are enhanced with fresh thyme and black pepper for a fragrant, savory finish.

• Author: Nethan
• Prep Time: 20 minutes
• Cook Time: 20-25 minutes
• Total Time: 40-45 minutes
• Yield: 12 stuffed mini pepper halves (serves 4–6 as an appetizer) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American, Mediterranean
• Diet: Gluten Free, Vegetarian

Ingredients

Scale 1x2x3x

Peppers

• 1 pound mini sweet bell peppers (about 12 peppers)

Filling

• 10 ounces goat cheese (preferably a soft goat cheese log)

Toppings

• Balsamic glaze, for drizzling
• Honey, for drizzling
• 2 tablespoons fresh thyme (or dried thyme)
• Black pepper, to taste

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the stuffed peppers.
2. Prepare Peppers: Wash and thoroughly dry the mini sweet bell peppers. Cut each pepper in half lengthwise, then remove the seeds and any white fleshy interior parts to create space for the cheese filling.
3. Stuff Peppers: Spoon goat cheese into each pepper half, adding as much or as little as desired. The goat cheese should be spread evenly to fill the pepper cavity.
4. Arrange for Roasting: Place the stuffed peppers cut-side up in a single layer on a baking dish or sheet to ensure even roasting.
5. Roast: Bake in the preheated oven for 20-25 minutes, or until the peppers are soft and have golden brown or lightly charred edges, indicating they are nicely roasted.
6. Finish and Serve: Remove the peppers from the oven and transfer them to a serving platter. Drizzle generously with balsamic glaze and honey. Sprinkle fresh thyme leaves and freshly ground black pepper over the top. Serve warm and enjoy!

Notes

• Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. They can be enjoyed cold or reheated in the oven.
• Make ahead by prepping and stuffing the peppers, storing them in the fridge, then roasting and finishing just before serving.
• Feel free to add the thyme and black pepper directly into the goat cheese before stuffing for an extra flavor boost.
• Alternative soft cheeses like cream cheese or Boursin can be used if goat cheese is unavailable.
• Omission of black pepper is acceptable if preferred; it adds a subtle warmth but can be skipped.
• These peppers make a great appetizer or side but are not intended as a full meal; pair with protein for a complete lunch or dinner.

Keywords: easy, goat cheese, healthy, mini peppers, stuffed peppers, roasted, appetizer, vegetarian, gluten free