Roasted Goat Cheese Stuffed Peppers (Printable)

Tender roasted sweet peppers filled with creamy herb-infused goat cheese for an elegant bite-sized appetizer.

# 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 - 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)

# How To Make:

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 the prepared baking sheet.
04 - Roast peppers for 10 minutes until they begin to soften but still hold their shape.
05 - 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. Return to the oven and roast for another 10 minutes, or until peppers are tender and the cheese is hot and lightly golden.
08 - Remove from the oven, drizzle with balsamic glaze, and sprinkle with fresh herbs if desired. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The sweetness of roasted peppers meets tangy creamy cheese in a bite that feels like a tiny party
  • You can prep everything ahead and they actually taste better at room temperature
  • They are naturally gluten free and vegetarian without making anyone feel like they are missing out
02 -
  • Overfilling the peppers will cause cheese to spill everywhere during the second roast so resist the urge to mound it too high
  • The par roast step is non negotiable because raw peppers take longer to cook than the cheese needs
  • Room temperature cheese blends smoothly while cold cheese creates tiny lumps that refuse to mix in
03 -
  • A sprinkle of smoked paprika in the cheese filling adds an unexpected smoky depth that people cannot quite identify
  • If some peppers are smaller than others adjust your filling amounts accordingly so none overflow

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