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Goat Cheese Stuffed Mini Peppers

Goat cheese stuffed mini peppers with a creamy herby filling, blistered edges, and a honey drizzle. Roasted at high heat until the peppers are tender and the tops look lightly browned.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Mini sweet peppers
  • 1 lb mini sweet peppers Halved lengthwise and seeded.
Cheese filling
  • 6 oz goat cheese Softened.
  • 4 oz cream cheese Softened.
  • 1 garlic Minced (1 clove).
  • 2 tbsp fresh basil Chopped.
  • 1 tbsp fresh chives Chopped.
  • 0.5 tsp lemon zest
  • 0.25 tsp black pepper
Seasoning and finishing
  • 1 tbsp olive oil
  • 1 tbsp honey or balsamic glaze Use either honey or balsamic glaze for drizzle.

Equipment

  • 1 sheet pan

Method
 

Prep and roast peppers
  1. Preheat the oven to 400F and line a sheet pan with parchment for easy cleanup.
  2. Toss the pepper halves with olive oil, then arrange them cut-side up in a single layer on the sheet pan.
Make the goat cheese filling
  1. Mix goat cheese, cream cheese, garlic, basil, chives, lemon zest, and black pepper until smooth and spreadable.
Stuff, bake, and finish
  1. Spoon or pipe the filling into each pepper half so the centers are well covered.
  2. Bake for 12-15 minutes, until the peppers are tender and lightly blistered around the edges.
  3. Drizzle with honey or balsamic glaze and serve warm.

Notes

For the cleanest piping, soften the cheeses at room temperature for about 30 minutes before mixing. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm in a 350F oven until hot. Freezing isn’t recommended because the peppers soften and the filling texture can change. If you want a dairy-light option, use a plant-based cream cheese and plant-based goat-style cheese in the same proportions.