Goat Cheese Stuffed Mini Peppers (Print-Friendly Format)
Sweet mini peppers stuffed with goat cheese, roasted, and topped with balsamic glaze, honey, and thyme.
# Ingredients You’ll Need:
→ Stuffed Mini Peppers
01 -
450 grams mini sweet bell peppers (approximately 12 peppers)
02 -
280 grams goat cheese
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Balsamic glaze, for drizzling
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Honey, for drizzling
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2 tablespoons fresh thyme leaves, finely chopped
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Freshly ground black pepper, to taste
# How to Make It:
01 -
Preheat oven to 200°C (400°F).
02 -
Wash and thoroughly dry the mini peppers. Slice each pepper in half lengthwise and remove seeds and any internal white membranes.
03 -
Using a spoon or small spatula, spread goat cheese evenly into each pepper half, filling as desired.
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Position the stuffed pepper halves in a single layer on a parchment-lined baking sheet or in a shallow baking dish.
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Transfer the baking tray to the oven and roast for 20–25 minutes, or until the peppers are soft and edges begin to brown.
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Carefully transfer the roasted peppers to a serving platter. Drizzle with balsamic glaze and honey. Garnish with chopped fresh thyme and a grind of black pepper. Serve while warm.
# Extra Tips:
01 -
For best presentation, use fresh thyme for garnish. Adjust the quantity of goat cheese in each pepper half to suit your texture and richness preferences.
02 -
To prepare ahead, assemble the stuffed peppers up to a day in advance and refrigerate in an airtight container. Roast and add toppings just before serving.
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Leftovers can be stored airtight in the refrigerator for up to 4 days. Enjoy cold or briefly reheat in the oven before serving.