Roasted Goat Cheese Stuffed Mini Peppers (Printable)

Tender roasted mini peppers filled with creamy herbed goat cheese for colorful Mediterranean appetizers.

# What You 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 - ¼ tsp black pepper
09 - ¼ tsp salt

→ For Roasting & Garnish

10 - 2 tbsp olive oil
11 - 1 tsp balsamic glaze (optional)
12 - Fresh herbs for garnish (optional)

# How-To Steps:

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 prepared baking sheet.
04 - Roast peppers for 10 minutes until beginning to soften but still holding shape.
05 - Mix goat cheese, cream cheese, chives, parsley, garlic, lemon zest, black pepper, and salt until smooth and combined.
06 - Cool roasted peppers slightly. Stuff each half generously with cheese mixture.
07 - Drizzle remaining 1 tbsp olive oil over stuffed peppers. Return to oven for 10 minutes until peppers are tender and cheese is hot and lightly golden.
08 - Remove from oven. Drizzle with balsamic glaze and sprinkle with fresh herbs if desired. Serve warm or at room temperature.

# Helpful Tips:

01 -
  • The sweetness of roasted peppers meets tangy creamy cheese in every bite
  • They look impressive but come together in under 40 minutes
  • Perfect make-ahead appetizer that travels beautifully
02 -
  • Overfilling the peppers causes cheese to spill during the second roast
  • Room temperature cheese prevents lumpy filling and pipes more easily
03 -
  • Use a small spoon or piping bag for neater, more uniform stuffing
  • Let peppers cool for 5 minutes after first roast to prevent burns

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