Easy Roasted Goat Cheese Stuffed Peppers
Creamy goat cheese stuffed inside sweet roasted mini bell peppers, perfect as a quick appetizer or elegant snack.
Equipment
- Mixing bowls
- Baking sheet
- Wire rack
- Small spoon or piping bag
Ingredients
Peppers
- 12 mini bell peppers halved and deseeded
Cheese Filling
- 8 oz goat cheese softened
- 2 tbsp cream cheese optional
- 2 tbsp chives finely chopped
- 1 tsp garlic powder
- 1 tsp lemon zest
- 1 tsp olive oil
- to taste salt and black pepper
- fresh thyme or parsley for garnish
- honey or balsamic glaze optional drizzle
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Halve mini bell peppers and remove seeds. Brush with olive oil and sprinkle with salt.
- Roast peppers 10–12 minutes until slightly tender.
- Mix goat cheese, cream cheese, chives, garlic powder, lemon zest, salt, and pepper until smooth.
- Stuff roasted peppers with cheese mixture.
- Optional: return stuffed peppers to oven for 5 minutes to warm.
- Garnish with thyme or parsley, drizzle with honey or balsamic glaze if desired, and serve.
Notes
Can be made ahead by roasting peppers in advance. Fill just before serving for best texture.