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Roasted Goat Cheese Stuffed Mini Peppers

Irresistible Roasted Goat Cheese Stuffed Mini Peppers Recipe

Enjoy these Roasted Goat Cheese Stuffed Mini Peppers, a delightful vegetarian appetizer bursting with flavor and perfect for any gathering.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 peppers
Course: Appetizers
Cuisine: Vegetarian
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Peppers
  • 12 pieces Mini Sweet Bell Peppers Fresh and firm for best flavor
For the Filling
  • 8 ounces Goat Cheese Creamy and tangy
For Topping
  • 2 tablespoons Balsamic Glaze Sweet and tangy
  • 1 tablespoon Honey Adjust based on taste
  • 1 tablespoon Fresh Thyme Fresh preferred but dried can be used
  • to taste Black Pepper Optional seasoning

Equipment

  • Oven
  • Baking sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Wash and dry the mini sweet bell peppers thoroughly. Slice each pepper in half lengthwise, removing seeds and membranes.
  3. Spoon or pipe the goat cheese into each half of the mini peppers.
  4. Arrange the stuffed peppers in a single layer on a baking sheet.
  5. Roast in the preheated oven for 20-25 minutes until lightly browned and soft.
  6. Remove from oven, drizzle with balsamic glaze and honey, and sprinkle with fresh thyme and black pepper before serving.

Nutrition

Serving: 1pepperCalories: 100kcalCarbohydrates: 10gProtein: 4gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 3gVitamin A: 1000IUVitamin C: 30mgCalcium: 150mgIron: 1mg

Notes

Leftover stuffed peppers can be stored in an airtight container in the fridge for 3-4 days or frozen for up to 2 months. Bake from frozen for 25-30 minutes at 400°F (200°C).

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