Roasted Goat Cheese Stuffed Mini Peppers (Print Layout)

Sweet mini peppers roasted to perfection, stuffed with creamy herbed goat cheese for a colorful Mediterranean bite-sized 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 - 1/4 tsp black pepper
09 - 1/4 tsp salt

→ For Roasting & Garnish

10 - 2 tbsp olive oil
11 - 1 tsp balsamic glaze (optional)
12 - Fresh herbs for garnish (optional)

# Directions:

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 -
  • The combination of sweet roasted peppers and tangy herbed cheese creates that perfect sweet-savory balance everyone craves
  • These look impressive but come together in under 40 minutes with zero fuss
  • You can prep everything ahead and just pop them in the oven when guests arrive
02 -
  • Overstuffed peppers might spill during the second roast, so pack the cheese firmly but do not mound it too high
  • If your peppers vary in size, check the smaller ones after 8 minutes in the second oven round
  • The cheese filling can be made a day ahead and stored in the refrigerator
03 -
  • A small spoon or piping bag makes stuffing faster and neater than using your fingers
  • If the peppers are very curved, slice a tiny piece off the bottom to make them sit flat

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