Roasted Goat Cheese Stuffed Mini Peppers (Printer-friendly)

Tender roasted sweet peppers filled with creamy herbed goat cheese for an elegant bite-sized starter.

# What You'll 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)

# Directions:

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 they begin to soften but maintain their shape.
05 - Mix goat cheese, cream cheese, chives, parsley, garlic, lemon zest, black pepper, and salt until smooth and well combined.
06 - Cool roasted peppers slightly. Stuff each pepper half generously with cheese mixture.
07 - Drizzle remaining 1 tbsp olive oil over stuffed peppers. Return to oven and roast 10 more 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.

# Expert Advice:

01 -
  • The combination of sweet roasted peppers and tangy herbed cheese is absolutely addictive
  • They look impressive but come together in under 40 minutes with minimal effort
  • You can prep everything ahead and just pop them in the oven when guests arrive
02 -
  • Overfilling the peppers causes cheese to spill out during the second roast, so stuff generously but neatly
  • The initial 10 minute roast is crucial because raw peppers release water and make the filling soggy
  • These reheat surprisingly well at 180°C for 8 minutes if you need to make them ahead
03 -
  • Use a small spoon or piping bag for filling to get the cheese mixture into all the corners
  • If peppers are tipping over, carefully slice a tiny strip off the bottom to create a flat base

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