These Goat Cheese Stuffed Mini Peppers are hands-down one of my most crowd-pleasing, flavor-packed appetizers—the kind of platter that never sees leftovers! Bright, sweet pepper halves get filled with creamy goat cheese, roasted until utterly irresistible, and finished with a tangy balsamic drizzle, golden honey, and fragrant thyme. Every bite is a perfect little pop—colorful, creamy, and outrageously good.
Why You’ll Love This Recipe
- Vibrant, irresistible flavor: Every Goat Cheese Stuffed Mini Pepper brings a delicious blend of tangy, creamy, sweet, and savory in a single bite.
- Stunning presentation, zero fuss: The natural rainbow of mini peppers looks festive and elegant without any fancy skills required.
- Customizable and adaptable: The filling and toppings are endlessly flexible, so you can please any crowd or suit any occasion.
- Make-ahead friendly: Prep the peppers in advance and pop them into the oven when guests arrive—easy entertaining at its best!
Ingredients You’ll Need
These Goat Cheese Stuffed Mini Peppers call for a handful of simple, high-impact ingredients that truly shine. Each component plays an important role in the finished dish—from sweet and colorful peppers to the tangy richness of goat cheese—making every bite pop with flavor and color.
- Mini sweet bell peppers: These little beauties are naturally sweet, tender, and just the right size for snacking or appetizers.
- Goat cheese: Rich, creamy, and tangy—this is the star of your filling. Choose a good-quality, spreadable log for easy piping or spooning.
- Balsamic glaze: Adds a deep, tangy-sweet finish and gorgeous sheen—storebought works well, or you can reduce your own balsamic vinegar.
- Honey: A quick drizzle brings out the sweetness in the peppers and adds a delightful contrast to the goat cheese.
- Fresh thyme: This herbal touch not only looks beautiful as a garnish, but balances the creamy richness and brightens the whole dish.
- Black pepper: Freshly cracked is best for a tiny hit of heat to finish.
Variations
One of my favorite things about Goat Cheese Stuffed Mini Peppers is how adaptable they are! Feel free to switch things up for different palates, add-ins, or dietary needs—the possibilities are endless and always delicious.
- Add fresh herbs or spices: Try snipped chives, chopped basil, tarragon, or a sprinkle of smoked paprika for an extra pop of flavor.
- Stir in extras to the goat cheese: Mix the cheese with chopped sun-dried tomatoes, minced garlic, lemon zest, or even chopped nuts for bonus texture.
- Make them dairy-free: Use a plant-based cheese spread or whipped cashew cheese for a vegan-friendly version everyone can enjoy.
- Swap the drizzle: Instead of honey, try hot honey or a dab of chili crisp for a spicy twist, or maple syrup for a more autumnal note.
How to Make Goat Cheese Stuffed Mini Peppers
Step 1: Prep the Peppers
Start by giving your mini sweet peppers a gentle scrub, then dry them well. Cut each pepper in half lengthwise from stem to tip, and use a small spoon or your fingers to remove the seeds and any white membrane inside. This makes them perfectly scoop-shaped for stuffing and ensures every bite is tender and sweet.
Step 2: Stuff with Goat Cheese
Using a butter knife or small spoon, spread or dollop generous scoops of soft goat cheese into each pepper half. You can stuff them as full as you like—the cheese should mound slightly but not overflow. This is where you can get creative and add in any of your favorite mix-ins if you want (such as herbs or zest).
Step 3: Arrange and Roast
Place your stuffed peppers on a baking sheet (lined for easy cleanup!) or in a baking dish, making sure they sit in a single snug layer. Slide them into a preheated 400°F oven, and let them roast for 20–25 minutes until the peppers are softened, lightly charred around the edges, and the goat cheese is just starting to brown in spots.
Step 4: Dress and Serve
Once the Goat Cheese Stuffed Mini Peppers are out of the oven, carefully transfer them to a serving platter. Drizzle with balsamic glaze, a swirl of honey, and finish with fresh thyme leaves and plenty of cracked black pepper. Serve them warm and watch them disappear before your eyes!
Pro Tips for Making Goat Cheese Stuffed Mini Peppers
- Choose peppers by size: Look for mini peppers that are similar in size so they cook evenly and look stunning on a platter.
- Let the goat cheese soften: Room-temperature goat cheese is much easier to spread or pipe and mixes beautifully with herbs or other add-ins.
- Don’t skip the drizzle: That final splash of balsamic glaze and honey elevates this recipe from tasty to wow-worthy, so be generous with both when plating.
- Roast until just charred: Keep an eye on the peppers during the last few minutes so the cheese gets golden but not dry, and the peppers retain their tenderness.
How to Serve Goat Cheese Stuffed Mini Peppers
Garnishes
The best finishing touch for Goat Cheese Stuffed Mini Peppers is a sprinkling of freshly chopped herbs—thyme looks especially pretty, but basil or finely snipped chives work beautifully too. A dusting of flaky sea salt and extra cracked black pepper also adds a magical touch right before serving.
Side Dishes
Pair these peppers with a crisp salad, a platter of charcuterie, or a crusty baguette to soak up any melted cheese and glaze. They also shine alongside grilled meats or as part of a vibrant vegetarian spread—think olives, roasted nuts, and hummus.
Creative Ways to Present
Arrange the peppers in a colorful spiral on a serving board, tuck them around a bowl of dip, or pile them high on a rustic platter. For elegant gatherings, skewer a stuffed pepper half with a fresh mozzarella ball and an olive for a playful, party-ready bite.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply transfer the Goat Cheese Stuffed Mini Peppers to an airtight container. They’ll keep in the refrigerator for up to 3 days—just be sure they’re cooled to room temperature first to avoid sogginess.
Freezing
While you can freeze stuffed peppers, the texture of roasted mini peppers and goat cheese may change after thawing, becoming a bit softer and more watery. If you do freeze them, place in a single layer in a freezer-safe container for up to 1 month, and reheat straight from frozen for best results.
Reheating
To reheat, pop the peppers in a 350°F oven for 8–10 minutes or until warmed through; or microwave in 20-second bursts. Add a fresh sprinkle of herbs and an extra drizzle of glaze and honey just before serving to revive their deliciousness!
FAQs
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Can I prepare Goat Cheese Stuffed Mini Peppers ahead of time?
Absolutely! You can stuff the peppers with goat cheese up to 1 day ahead and refrigerate them, unbaked and covered. When you’re ready, simply roast, garnish, and serve for freshly baked flavor with zero last-minute stress.
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What can I use instead of goat cheese?
If goat cheese isn’t your thing, try creamy ricotta, whipped feta, or a herbed cream cheese—the peppers will still be delicious and beautifully creamy.
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Are Goat Cheese Stuffed Mini Peppers served hot or cold?
They’re at their best served warm, straight from the oven when the cheese is creamy and the peppers are tender. But they’re also lovely at room temperature—perfect for a party table!
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Can I add meat or other toppings to this recipe?
Definitely! Crumbled cooked bacon, toasted pine nuts, or chopped sun-dried tomatoes are fantastic on top of Goat Cheese Stuffed Mini Peppers, giving extra flavor, crunch, or a salty kick.
Final Thoughts
If you’re looking for a go-to appetizer that’s colorful, craveable, and endlessly adaptable, you can’t go wrong with Goat Cheese Stuffed Mini Peppers. They’re simple enough for weeknight snacking but special enough for holiday spreads—so go ahead and enjoy every delicious, creamy, sweet-savory bite!
Print
Goat Cheese Stuffed Mini Peppers Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 stuffed pepper halves 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Goat Cheese Stuffed Mini Peppers are a delightful appetizer or snack that combines the sweetness of mini bell peppers with creamy goat cheese, balsamic glaze, honey, and fresh thyme. They are easy to make and bursting with flavors that will impress your guests.
Ingredients
Ingredients:
- 1 pound mini sweet bell peppers (12 peppers)
- 10 ounces goat cheese
- Balsamic glaze, to drizzle
- Honey, to drizzle
- 2 Tbsp fresh thyme
- Black pepper, to taste
Instructions
- Preheat oven: Preheat oven to 400°F.
- Prepare peppers: Wash and dry mini peppers. Cut each pepper in half lengthwise, remove seeds and white bits.
- Stuff peppers: Fill each pepper half with goat cheese.
- Bake: Arrange peppers in a baking dish, bake for 20-25 minutes until soft and lightly browned.
- Finish and serve: Drizzle with balsamic glaze, honey, sprinkle thyme and black pepper. Serve warm.
Notes
Notes:
- Adjust goat cheese quantity to your preference.
- Experiment with different herbs for varied flavors.
Nutrition
- Serving Size: 2 stuffed pepper halves
- Calories: 180
- Sugar: 6g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 20mg
