Roasted Goat Cheese Stuffed Mini Peppers (Printable)

Colorful mini peppers roasted until tender and filled with creamy, herb-infused goat cheese for an elegant Mediterranean appetizer.

# What You 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 It:

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 Advice:

01 -
  • The sweet peppers and tangy cheese create the most perfect bite sized pop of flavor
  • You can prep everything ahead and bake them right before guests arrive
  • They look beautiful on a platter and make everyone think you tried harder than you actually did
02 -
  • Overfilling the peppers might cause some cheese to spill out during the second bake so aim for a gentle mound not a mountain
  • Letting the goat cheese soften to room temperature makes mixing so much easier and prevents lumps
  • The peppers continue cooking after you take them out so pull them when the cheese looks just slightly golden
03 -
  • Use a small spoon or a piping bag to fill the peppers more neatly and quickly
  • If the peppers vary in size check the smaller ones a few minutes early during the final roast
  • Leftovers reheats beautifully in a 180°C oven for about 5 minutes

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