Roasted Goat Cheese Stuffed Mini Peppers (Printable Version)

Colorful mini peppers roasted until tender and filled with creamy herb-infused goat cheese for an elegant Mediterranean appetizer.

# What You'll Need:

→ Vegetables

01 - 18 mini sweet peppers

→ Cheese Filling

02 - 7 oz fresh goat cheese (chèvre)
03 - 2 tbsp cream cheese
04 - 1 tbsp fresh chives, finely chopped
05 - 1 tbsp fresh parsley, finely chopped
06 - 1 clove garlic, minced
07 - 1 tsp lemon zest
08 - ¼ tsp black pepper
09 - ¼ tsp salt

→ For Roasting & Garnish

10 - 2 tbsp olive oil
11 - 1 tsp balsamic glaze (optional)
12 - Fresh herbs for garnish (optional)

# How to Make It:

01 - Preheat your oven to 400°F. Line a baking sheet with parchment paper.
02 - Wash the mini peppers and slice them in half lengthwise. Remove seeds and membranes.
03 - Drizzle peppers with 1 tbsp olive oil. Arrange cut side up on the prepared baking sheet.
04 - Roast peppers for 10 minutes until they begin to soften but still hold their shape.
05 - Meanwhile, in a bowl, mix goat cheese, cream cheese, chives, parsley, garlic, lemon zest, black pepper, and salt until smooth and well combined.
06 - Cool roasted peppers slightly. Stuff each pepper half generously with the cheese mixture.
07 - Drizzle the remaining 1 tbsp olive oil over the stuffed peppers.
08 - Return to the oven and roast for another 10 minutes, or until peppers are tender and the cheese is hot and lightly golden.
09 - Remove from the oven, drizzle with balsamic glaze, and sprinkle with fresh herbs if desired. Serve warm or at room temperature.

# Expert Tips:

01 -
  • These look impressive but come together in under 40 minutes with minimal effort
  • The sweet pepper and tangy cheese combo is absolutely addictive
  • They are perfect for entertaining because you can prep them ahead and bake just before serving
02 -
  • The initial 10 minute roast is crucial because raw peppers can be slightly bitter and this step brings out their natural sweetness
  • Overfilling the peppers will cause the cheese to spill out during the second roast so resist the urge to pack them too full
03 -
  • Use a piping bag or zip top bag with the corner cut off for the neatest stuffing experience
  • Let the stuffed peppers rest for 5 minutes before serving so the filling sets slightly and will not ooze out when bitten into

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