Roasted Goat Cheese Stuffed Mini Peppers (Printable Version)

Tender roasted mini peppers filled with creamy herb-seasoned 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:

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 -
  • They look like you spent hours but come together in under 40 minutes with barely any active work
  • The combination of sweet roasted peppers and tangy herbed cheese creates that perfect bite sized pop that keeps people reaching for just one more
02 -
  • Don't skip the initial roast because it gives the peppers that sweet concentrated flavor that balances the tangy cheese filling perfectly
  • The cheese mixture can be made ahead and stored in the fridge but bring it to room temperature before stuffing or it will tear the delicate pepper skins
03 -
  • If you don't have a piping bag a small spoon works perfectly fine just take your time to get the filling into all the corners
  • Let them rest for about 5 minutes after coming out of the oven so the cheese sets slightly and makes them easier to pick up

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