Roasted Goat Cheese Stuffed Mini Peppers (Printable Version)

Tender roasted sweet peppers filled with creamy herb-seasoned goat cheese. Colorful bite-sized appetizer perfect for entertaining.

# 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 It:

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 another 10 minutes, 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 Suggestions:

01 -
  • They disappear from the platter faster than any other appetizer Ive ever served
  • The creamy filling balances the sweet roasted peppers perfectly every single time
02 -
  • Roasting the peppers first prevents them from becoming waterlogged as they cook with the cheese inside
  • Letting the stuffed peppers sit for just 5 minutes after the second roast makes them easier to pick up and eat without the cheese oozing out
03 -
  • If the cheese mixture is too soft to pipe, chill it for 15 minutes before stuffing
  • Use a piping bag or ziplock bag with the corner cut off for the neatest looking stuffed peppers

Go Back