I absolutely love bite-sized appetizers, and this Goat Cheese Stuffed Mini Peppers Recipe have quickly become one of my favorites. They’re colorful, flavorful, and the perfect mix of creamy and sweet in every bite. I remember making them for a small gathering, and they disappeared almost instantly!
Roasting the mini peppers brings out their natural sweetness, while the goat cheese adds a tangy, creamy touch that keeps you coming back for more. This recipe is not only simple but also elegant enough to serve at any party. If you enjoy sweet and savory combinations, you might also like the Hot Honey Chicken Bowls Recipe or the Hot Honey Chicken Sandwich Recipe for a hearty twist.
Ingredients
Here’s everything you need to make these delicious stuffed mini peppers. I’ve included tips to make sure your dish turns out perfectly:
- Mini sweet bell peppers – 1 pound, washed and halved. Choose firm, vibrant peppers for the best texture.
- Goat cheese – 4 ounces, plain and unflavored. Fresh goat cheese spreads easily and adds a creamy tang.
- Honey – 1-2 teaspoons, for drizzling. Adds a touch of natural sweetness to balance the tangy cheese.
- Balsamic glaze – 1-2 teaspoons, to drizzle on top. It enhances flavor and adds a beautiful shine.
- Fresh thyme – 1 teaspoon, finely chopped. Fresh herbs look prettier and provide a subtle aromatic flavor.
- Black pepper – to taste, freshly ground. Adds a gentle kick and depth to the dish.
Note: several serving
Variations
You can tweak this recipe depending on your taste or dietary needs:
- Use dairy-free cream cheese for a vegan option.
- Add finely chopped nuts like pecans or walnuts for crunch.
- Sprinkle smoked paprika or chili flakes for a hint of spice.
- Substitute honey with maple syrup if you prefer a plant-based sweetener.
Cooking Time
These stuffed peppers are quick to make and perfect for last-minute appetizers:
- Prep Time: 10 minutes
- Cooking Time: 20-25 minutes
- Total Time: 30-35 minutes
Equipment You Need
- Baking sheet – for roasting peppers evenly.
- Knife – to slice and clean the peppers.
- Spoon or small spatula – for spreading goat cheese.
- Mixing bowl – optional, if you want to mix cheese with herbs.
- Oven mitts – to safely remove the hot peppers from the oven.
How to Make Goat Cheese Stuffed Mini Peppers Recipe
Prepare the Peppers
Wash the mini peppers and pat them dry. Slice each pepper in half lengthwise and carefully remove seeds and membranes. Drying them ensures the cheese adheres well and prevents sogginess.
Stuff with Goat Cheese
Using a small spoon or knife, spread goat cheese evenly into each pepper half. You can fill them generously or just a little, depending on preference. This step is where the creamy texture really shines.
Roast the Peppers
Place the stuffed peppers on a baking sheet in a single layer. Roast at 400°F (200°C) for 20-25 minutes until the peppers are soft and slightly charred. This enhances their natural sweetness.
Finish with Toppings
Remove the peppers from the oven and drizzle with balsamic glaze and honey. Sprinkle fresh thyme and freshly ground black pepper on top. Serve warm for the best flavor experience.
Additional Tips for Making this Recipe Better
From my experience making this recipe multiple times, here are a few tips to make it perfect:
- I always use fresh goat cheese; it spreads more smoothly and tastes fresher.
- I like roasting the peppers cut side up for even caramelization.
- If I want extra flavor, I mix a little lemon zest into the cheese.
- For prettier presentation, I select peppers of different colors.
- I sometimes toast a few pine nuts and sprinkle them on top for added texture.
How to Serve Goat Cheese Stuffed Mini Peppers Recipe
These stuffed peppers are as pleasing to the eyes as they are to the taste buds. Serve them on a white platter to make the colors pop. You can garnish with extra thyme sprigs or drizzle a little more balsamic glaze for a fancy touch. They’re perfect as an appetizer at parties, a side dish for dinner, or even a snack on their own.
Nutritional Information
Here’s a rough idea of the nutrition in this appetizer per serving (about 4-5 peppers):
- Calories: 70-80 kcal – a light and guilt-free snack.
- Protein: 3 grams – thanks to the goat cheese.
- Carbohydrates: 4-5 grams – primarily from the peppers and honey.
- Fat: 5-6 grams – from the creamy goat cheese, providing satiety.
Make Ahead and Storage
Storing
You can prepare the peppers ahead by cleaning, slicing, and stuffing them. Store in an airtight container in the fridge for up to 3-4 days.
Freezing
While I don’t usually freeze these, you can freeze the stuffed peppers before roasting. When ready to serve, roast directly from frozen, adding a few extra minutes to the cooking time.
Reheating
To enjoy leftovers warm, place in a preheated oven for 5-10 minutes. They’re also delicious cold, straight from the fridge as a quick snack.
Why You’ll Love This Recipe
These goat cheese stuffed mini peppers are a must-try for several reasons:
- Easy to Make – Minimal ingredients and steps make this recipe beginner-friendly.
- Versatile – Serve as an appetizer, snack, or side dish for any meal.
- Flavorful – Sweet roasted peppers paired with tangy goat cheese and a hint of honey.
- Customizable – Add herbs, nuts, or spices to match your taste.
- Healthy – Packed with vitamins, protein, and healthy fats while staying light.
Goat Cheese Stuffed Mini Peppers Recipe
Ingredients
Method
- Wash the mini peppers and pat them dry. Slice each pepper in half lengthwise and carefully remove seeds and membranes. Drying them ensures the cheese adheres well and prevents sogginess.
- Using a small spoon or knife, spread goat cheese evenly into each pepper half. You can fill them generously or just a little, depending on preference. This step is where the creamy texture really shines.
- Place the stuffed peppers on a baking sheet in a single layer. Roast at 400°F (200°C) for 20-25 minutes until the peppers are soft and slightly charred. This enhances their natural sweetness.
- Remove the peppers from the oven and drizzle with balsamic glaze and honey. Sprinkle fresh thyme and freshly ground black pepper on top. Serve warm for the best flavor experience.
Notes
- I always use fresh goat cheese; it spreads more smoothly and tastes fresher.
- I like roasting the peppers cut side up for even caramelization.
- If I want extra flavor, I mix a little lemon zest into the cheese.
- For prettier presentation, I select peppers of different colors.
- I sometimes toast a few pine nuts and sprinkle them on top for added texture.