These Goat Cheese Stuffed Mini Peppers are a vibrant, crowd-pleasing appetizer that’s equal parts creamy, tangy, and sweet with a gorgeous pop of color! Each bite brings together soft-roasted mini peppers, luscious goat cheese, a drizzle of honey and balsamic glaze, and a sprinkle of fresh thyme for herby flair—truly irresistible for any gathering or cozy snack moment.
Why You’ll Love This Recipe
- Effortless but Impressive: You need just a handful of ingredients and minutes of hands-on prep, yet the results look (and taste!) like a restaurant-worthy appetizer.
- Irresistible Sweet-Savory Combo: The tangy goat cheese, mellow roasted peppers, honey, and balsamic glaze pack a dynamic range of flavors in every bite.
- Beautiful Presentation: Their bright colors and glossy drizzle make these mini peppers a visual show-stopper on any table.
- Endlessly Customizable: You can easily swap herbs, tweak seasonings, or experiment with toppings to suit any mood or menu.
Ingredients You’ll Need
Every ingredient in Goat Cheese Stuffed Mini Peppers is here to play a starring role—nothing fussy, just a lineup of pantry favorites and fresh produce that create an explosion of flavor and color. Here’s a look at what you’ll need and why each is essential for maximum deliciousness.
- Mini Sweet Bell Peppers: These sweet bite-size peppers bring vibrant hues, a subtle crunch, and the perfect natural vessel for all that creamy filling.
- Goat Cheese: The star of the show! Its tangy creaminess is the ideal foil for the sweet peppers and sticky honey—use fresh chèvre for best results.
- Balsamic Glaze: Adds a rich, syrupy tang and gorgeous shine to balance every bite.
- Honey: A little drizzle brings luxurious sweetness and helps marry all the savory and tangy notes.
- Fresh Thyme: For a pop of green, soft herby flavor, and an elegant finish—use fresh if you can, but dried works too!
- Black Pepper: A final grind wakes up the goat cheese and adds a gentle warmth to the finish.
Variations
Don’t be afraid to put your own twist on Goat Cheese Stuffed Mini Peppers! This recipe is endlessly flexible, so you can riff on the filling, swap out herbs, or tweak the drizzle for whatever you’re craving or have on hand.
- Add Crunchy Toppings: Try toasting up chopped walnuts, pistachios, or pine nuts and sprinkling them over the finished peppers for texture and nutty flavor.
- Swap in Different Herbs: Basil, chives, parsley, or tarragon are all wonderful in place of (or alongside) thyme—use what you love!
- Change the Cheese: For a milder flavor, use whipped cream cheese or ricotta instead of goat cheese, or try feta for more tang.
- Kick Up the Heat: Add a pinch of crushed red pepper flakes or a tiny squeeze of hot honey for a little spicy finish.
How to Make Goat Cheese Stuffed Mini Peppers
Step 1: Prep the Mini Peppers
Start by preheating your oven to 400°F. Give the mini peppers a good rinse and pat them dry with a towel. Slice each pepper in half lengthwise, then gently remove the seeds and any of the pale inner ribs to make space for the creamy filling.
Step 2: Fill with Goat Cheese
Lay your cleaned pepper halves out on a work surface. Using a spoon, scoop as much goat cheese as you like into each half—don’t be shy, you can make them as generously stuffed or lightly filled as you prefer. Press the cheese in gently so it nestles into the curve of each pepper.
Step 3: Bake Until Perfectly Tender
Arrange the stuffed peppers in a single layer on a lined baking dish or sheet tray. Slide them into your preheated oven and bake for 20–25 minutes, until the peppers are softened and starting to brown at the edges. The goat cheese may get slightly golden on top, which is extra delicious!
Step 4: Add the Finishing Touches
Transfer the hot, roasted Goat Cheese Stuffed Mini Peppers to a serving platter. While they’re still warm, drizzle liberally with balsamic glaze and honey—don’t worry about being precise! Shower with fresh thyme leaves and a few cracks of black pepper. Serve warm and watch them disappear.
Pro Tips for Making Goat Cheese Stuffed Mini Peppers
- Choose Evenly-Sized Peppers: Picking mini peppers that are roughly the same size helps them cook evenly and look beautiful when served.
- Room Temperature Cheese: Let your goat cheese come to room temperature before stuffing—this makes it much easier to spread and creates a super creamy texture inside the peppers.
- Don’t Overcrowd the Pan: Arrange stuffed peppers in a single layer with a bit of breathing room so they roast (not steam) and brown slightly for more flavor.
- Finish While Warm: Drizzle with honey and balsamic right after baking so they soak in, and sprinkle herbs while peppers are still warm for maximum aroma.
How to Serve Goat Cheese Stuffed Mini Peppers
Garnishes
Give your Goat Cheese Stuffed Mini Peppers a final touch with a drizzle of golden honey, an artful swirl of balsamic glaze, and a generous scattering of fresh thyme leaves or microgreens. Even a sprinkle of flaky sea salt or a touch of lemon zest can take them to the next level and make every bite pop!
Side Dishes
These stuffed mini peppers play well with other party snacks! Try serving them alongside crispy crostini, an olive medley, classic bruschetta, or a simple green salad. They also shine alongside a charcuterie board or as a colorful starter before a cozy pasta dinner.
Creative Ways to Present
For a playful party platter, arrange your Goat Cheese Stuffed Mini Peppers in a rainbow pattern, or serve them upright in shot glasses for an easy-to-grab hors d’oeuvre. Skewer a few on long cocktail picks, or mix them in with roasted vegetables for a brilliant, edible centerpiece.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, tuck your Goat Cheese Stuffed Mini Peppers into an airtight container and refrigerate. They’ll stay fresh and tasty for up to 3 days, making them a fabulous little snack or lunchbox treat the next day.
Freezing
While these peppers are best enjoyed freshly roasted, you can freeze them if needed! Arrange cooled stuffed peppers on a baking sheet to freeze solid, then transfer into freezer bags. Thaw overnight in the fridge; keep in mind the peppers will be softer after freezing.
Reheating
To gently reheat, place the peppers on a parchment-lined baking sheet and warm in a 350°F oven for 8–10 minutes, or until heated through. Avoid microwaving if possible to preserve the best texture—oven or toaster oven is your friend here!
FAQs
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Can I prepare Goat Cheese Stuffed Mini Peppers in advance?
Absolutely! You can assemble the peppers (stuffing with cheese and arranging in your baking dish) up to a day ahead. Just cover and keep refrigerated, then bake them fresh right before serving. Add your honey and balsamic drizzle after they come out of the oven for the prettiest finish.
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Is there a dairy-free alternative for the goat cheese?
Yes! You can use your favorite plant-based cream cheese or a dairy-free soft cheese in place of goat cheese. A little lemon zest and fresh herbs will bump up the flavor, too.
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Do I need to peel the mini peppers before stuffing?
No peeling required! The skins of mini sweet peppers become tender and caramelized after roasting, adding flavor and visual appeal—just wash, cut, and stuff.
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Can I serve Goat Cheese Stuffed Mini Peppers at room temperature?
Definitely. While they are especially delicious warm right from the oven, they also taste fantastic at room temperature for potlucks, buffets, or picnics. Just hold off on the garnishes until just before serving for the freshest look.
Final Thoughts
I hope you’ll give these Goat Cheese Stuffed Mini Peppers a try—they’re cheerful, fuss-free, and always a hit with friends and family. Gather your ingredients, pour yourself a glass of something sparkling, and enjoy making a batch of these colorful bites you’ll want to share again and again!
Print
Goat Cheese Stuffed Mini Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 stuffed pepper halves 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These Goat Cheese Stuffed Mini Peppers are a delightful appetizer or snack that’s bursting with flavor. Sweet mini peppers are filled with creamy goat cheese, roasted to perfection, and finished with a drizzle of balsamic glaze and honey. Easy to make and impressive to serve!
Ingredients
Ingredients:
- 1 pound mini sweet bell peppers (12 peppers)
- 10 ounces goat cheese
- Balsamic glaze, to drizzle
- Honey, to drizzle
- 2 Tbsp fresh thyme
- Black pepper, to taste
Instructions
- Preheat oven to 400F. Wash and dry mini peppers. Cut each pepper in half lengthwise. Remove the seeds and any fleshy white bits.
- Spread goat cheese. Spread a couple scoops of goat cheese into each pepper half.
- Bake. Spread stuffed peppers in a baking dish in a single layer. Bake for 20-25 minutes until lightly browned and soft.
- Drizzle and serve. Transfer to a platter, drizzle with balsamic glaze and honey. Finish with thyme and black pepper. Serve warm.
Notes
- Adjust goat cheese amount to your preference.
- Experiment with different herbs for varied flavors.
- Ensure peppers are thoroughly washed and dried before prepping.
Nutrition
- Serving Size: 1 stuffed mini pepper half
- Calories: 90
- Sugar: 4g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
