Go Back

Roasted Mini Peppers stuffed with Goat Cheese & Balsamic Glaze

Sweet roasted mini peppers filled with creamy goat cheese and finished with a rich balsamic glaze for an elegant, easy appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 people
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 180

Ingredients
  

Peppers
  • 12 mini sweet peppers halved and seeded
  • 1 tbsp olive oil
  • 0.25 tsp salt
  • 0.25 tsp black pepper
Filling
  • 4 oz goat cheese softened
  • 1 clove garlic minced
  • 1 tbsp fresh herbs thyme or basil, chopped
  • 2 tbsp balsamic glaze for drizzling

Equipment

  • Baking sheet
  • Mixing bowl
  • Spoon or piping bag

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Arrange halved mini peppers cut-side up on the baking sheet. Drizzle with olive oil and season with salt and pepper.
  3. Roast peppers for 15–18 minutes until tender and lightly blistered.
  4. In a bowl, mix goat cheese with garlic and chopped herbs until smooth.
  5. Remove peppers from oven and let cool slightly.
  6. Fill each pepper half with the goat cheese mixture.
  7. Drizzle with balsamic glaze just before serving.

Notes

Serve warm or at room temperature. Add honey or chili flakes for extra flavor.