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Roasted Goat Cheese Stuffed Mini Peppers

Sweet roasted mini peppers filled with creamy herb goat cheese and drizzled with tangy balsamic glaze. A perfect easy vegetarian appetizer.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American, Mediterranean
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Main Components
  • 1 lb mini sweet peppers mixed colors
  • 8 oz goat cheese softened log
  • 1 tbsp olive oil extra virgin
  • 1 clove garlic minced
  • 1 tbsp fresh thyme plus extra for garnish
  • 2 tbsp balsamic glaze for drizzling
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper freshly cracked

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Knife

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Wash peppers, cut in half lengthwise, and remove seeds and membranes. Keep stems on if desired.
  3. Toss pepper halves in a bowl with olive oil and a pinch of salt and pepper.
  4. In a small bowl, mix softened goat cheese, minced garlic, and chopped thyme until smooth.
  5. Fill each pepper half with the goat cheese mixture using a spoon or piping bag.
  6. Arrange on baking sheet and roast for 15-20 minutes until peppers are tender and cheese is warm.
  7. Transfer to a platter, drizzle with balsamic glaze, and garnish with fresh thyme.
  8. Serve warm or at room temperature.

Notes

Ensure goat cheese is at room temperature for easier mixing. Do not overfill peppers to prevent spilling during roasting.