Roasted Goat Cheese Stuffed Mini Peppers (Printable)

Colorful mini peppers roasted until tender, filled with a creamy blend of goat cheese, fresh herbs, and garlic.

# 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 Steps:

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 maintain 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 Tips:

01 -
  • These look impressive but take minimal effort, perfect for last minute gatherings
  • The flavor combination hits every note, sweet, creamy, tangy, and fresh
02 -
  • Don't skip the initial 10 minute roast or your peppers won't have that perfect tender crisp texture
  • The cheese mixture can be made a day ahead and stored in the refrigerator for faster prep
03 -
  • Use a piping bag or ziplock bag with the corner snipped for picture perfect stuffing
  • Look for peppers that are similar in size so they roast evenly

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