Preheat oven to 400°F (200°C) and line a baking dish with parchment paper.

Rinse the mini sweet bell peppers under cool water, dry them, slice in half lengthwise, and remove seeds.

Stuff each pepper half generously with goat cheese until it peaks above the edges.

Arrange the stuffed peppers in a single layer in the baking dish.

Roast the peppers in the oven for 20-25 minutes until softened and golden brown.

Drizzle with balsamic glaze and honey, garnish with thyme and black pepper before serving.