Roasted Goat Cheese Stuffed Mini Peppers (Printable)

Sweet roasted mini peppers filled with creamy herbed goat cheese for a colorful 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 - 1/4 tsp black pepper
09 - 1/4 tsp salt

→ For Roasting & Garnish

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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Wash mini peppers and slice in half lengthwise. Remove seeds and membranes.
03 - Drizzle peppers with 1 tbsp olive oil. Arrange cut side up on prepared baking sheet.
04 - Roast peppers for 10 minutes until they begin to soften but still hold their shape.
05 - 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 cheese mixture.
07 - Drizzle remaining 1 tbsp olive oil over stuffed peppers.
08 - Return to oven and roast for 10 minutes, or until peppers are tender and cheese is hot and lightly golden.
09 - Remove from oven, drizzle with balsamic glaze, and sprinkle with fresh herbs if desired. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The sweet pepper flavor creates the perfect balance with tangy herbed cheese
  • These look impressive but come together in under 40 minutes
  • They work equally well warm from the oven or at room temperature
02 -
  • Do not skip the initial roasting step or your peppers will release too much water
  • The filling expands slightly so do not overstuff or it will spill onto the pan
  • Letting the roasted peppers cool for just a few minutes makes them easier to handle
03 -
  • Use a small spoon or piping bag for neater stuffing
  • If peppers vary greatly in size, arrange them on separate pans so smaller ones do not overcook

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