Go Back
–+ servings
Goat cheese stuffed

Goat Cheese Stuffed Mini Peppers That Wow Every Guest

Delight your guests with these Goat Cheese Stuffed Mini Peppers, a quick and flavorful appetizer that combines roasted peppers and creamy cheese.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 pieces
Course: Appetizers
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 12 pieces Mini Sweet Bell Peppers You can use any small peppers if sweet mini bells are unavailable.
For the Filling
  • 8 oz Goat Cheese Creamy and tangy, it can be substituted with cream cheese or Boursin.
  • 2 tbsp Honey Maple syrup can be used as a vegan alternative.
  • 2 tbsp Fresh Thyme Dried thyme can be used if fresh is unavailable.
For the Drizzle
  • ¼ cup Balsamic Glaze A homemade balsamic reduction can be used.
For the Seasoning
  • ½ tsp Black Pepper Feel free to omit if sensitive to spice.

Equipment

  • Oven
  • baking dish
  • Parchment Paper
  • spoon
  • Small spatula

Method
 

Step‑by‑Step Instructions for Goat Cheese Stuffed Mini Peppers
  1. Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper.
  2. Rinse and dry the mini sweet bell peppers, then slice each pepper in half lengthwise and remove the seeds.
  3. Generously stuff each pepper half with creamy goat cheese.
  4. Arrange the stuffed peppers in a single layer in the prepared baking dish, leaving space between each.
  5. Roast the stuffed mini peppers for 20-25 minutes, until softened and golden brown.
  6. Drizzle the warm stuffed peppers with balsamic glaze and a touch of honey, garnishing with fresh thyme and black pepper before serving.

Nutrition

Serving: 2piecesCalories: 120kcalCarbohydrates: 8gProtein: 4gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 4gVitamin A: 500IUVitamin C: 60mgCalcium: 60mgIron: 1mg

Notes

Store leftovers in the fridge for up to 3-4 days or freeze for up to 2 months. Reheat directly from the freezer at 350°F (175°C) for 15-20 minutes.

Tried this recipe?

Let us know how it was!