Roasted Goat Cheese Stuffed Mini Peppers (Printable)

Tender roasted sweet peppers filled with a creamy, herb-infused goat cheese mixture. A vibrant and delicious finger food.

# 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 - 1/4 tsp black pepper
09 - 1/4 tsp salt

→ For Roasting & Garnish

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

# How To Make It:

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 still hold 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 the cheese mixture.
07 - Drizzle remaining 1 tbsp olive oil over the stuffed peppers.
08 - Return to oven and roast for another 10 minutes, until peppers are tender and cheese is hot and lightly golden.
09 - Remove from oven, drizzle with balsamic glaze, and sprinkle with fresh herbs if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The sweet peppers become even sweeter when roasted, creating the perfect contrast to tangy herbed cheese
  • These look impressive but require almost zero technique, making you look like a pro without the effort
  • They work warm, room temperature, or straight from the fridge, meaning zero party stress
02 -
  • Overfilling the peppers causes the cheese to spill over onto the baking sheet where it burns and smokes
  • The cheese filling can be made a day ahead and kept covered in the refrigerator
  • Stuff the peppers just before the final roasting so they do not become watery or soggy
03 -
  • Use a piping bag or ziplock bag with the corner snipped for the neatest, fastest stuffing
  • Let the roasted peppers cool for at least 5 minutes before filling so the cheese does not melt immediately

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