Roasted Goat Cheese Stuffed Mini Peppers Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the stuffed peppers.
- 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.
- 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.
- Arrange for Roasting: Place the stuffed peppers cut-side up in a single layer on a baking dish or sheet to ensure even roasting.
- 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.
- 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
