Goat Cheese Stuffed Peppers (Printable)
Creamy goat cheese stuffed into sweet mini peppers and roasted until tender and golden for a warm Mediterranean appetizer.
# What You Need:
→ Vegetables
01 - 16 mini sweet peppers
→ Cheese Filling
02 - 5 oz fresh goat cheese (chèvre)
03 - 2 tbsp cream cheese, softened
04 - 1 garlic clove, finely minced
05 - 2 tbsp fresh herbs, chopped (parsley, chives, or basil)
06 - 1 tsp lemon zest
07 - 1/4 tsp freshly ground black pepper
08 - Pinch of salt
→ Topping & Finishing
09 - 1 tbsp olive oil
10 - 2 tbsp toasted pine nuts (optional)
11 - Fresh parsley or basil, to garnish
# How To Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Rinse mini peppers, slice each one in half lengthwise, and carefully remove seeds and membranes.
03 - In a medium bowl, combine goat cheese, cream cheese, garlic, chopped herbs, lemon zest, black pepper, and salt. Mix until smooth and creamy.
04 - Fill each pepper half with the cheese mixture using a spoon or piping bag.
05 - Arrange stuffed peppers on the prepared baking sheet. Drizzle lightly with olive oil.
06 - Roast in the oven for 18–20 minutes, or until peppers are tender and cheese begins to turn golden.
07 - Remove from oven. Top with toasted pine nuts (if using) and fresh herbs. Serve warm or at room temperature.
# Expert Advice:
01 -
- The sweet pepper and tangy goat cheese partnership is pure Mediterranean magic
- They look impressive but come together in under 40 minutes with zero stress
- Guests can eat them neat and tidy with one hand while holding a drink
02 -
- Overfilled peppers will spill their cheese into the pan, so leave a tiny bit of breathing room at the top
- Room temperature filling stuffs more easily and melts more evenly than cold filling
- These taste just as good at room temperature, making them perfect for parties
03 -
- Use a piping bag for the prettiest presentation and fastest workflow
- If pine nuts are too pricey, chopped toasted almonds work wonderfully