Goat Cheese Stuffed Mini Peppers

All you need to make this stuffed mini peppers recipe are 6 simple ingredients:

• mini sweet bell peppers – these are easily found at many grocery stores! They’re often sold in a 1-pound bag in the veggie cooler.
• goat cheese – I used a plain, unflavoured variety.
• honey
• balsamic glaze – I’ve linked my go-to brand!
• fresh thyme – you could also use dried thyme, but fresh thyme makes for a more visually appealing appetizer!
• black pepper

Full ingredient measurements and detailed instructions are located in the recipe card at the bottom of this post!

Making these stuffed mini peppers is super easy!

All you need to do is give your mini peppers a good wash and pat them dry. Then, slice each pepper in half lengthwise using a sharp paring knife or chef’s knife.

Remove the seeds and any white fleshy bits using your hands or the knife.

Using a regular knife, evenly spread goat cheese into each pepper half. Feel free to use as much or as little goat cheese as you want – they can be stuffed to the brim, or filled with just a small scoop of cheese. This recipe is just a guide 🙂

When all the peppers are filled, spread them in a baking dish or sheet in a single layer.

Pop them in a preheated oven for 20-25 minutes, or until the peppers are lightly browned/charred and soft.

Remove the roasted mini peppers from the oven and transfer to a serving platter.

Drizzle them with balsamic glaze and honey, then finish with a sprinkle of fresh thyme and freshly ground black pepper. Serve warm + enjoy!

Want to make these ahead of time? Here are my recommendations for doing so:

1. Prep the mini peppers as detailed – cleaning, cutting, and removing the seeds!
2. Then, stuff them with goat cheese as instructed as well.
3. Place these in an airtight container and store them in the fridge.
4. Before serving, you can roast them in the oven and finish with a drizzle of honey, balsamic glaze, and the fresh thyme.
5. Serve them warm for your guests 🙂

Leftovers of this recipe can be stored in an airtight container in the fridge for 3-4 days.

I like enjoying the leftovers cold, but you could reheat them in the oven if preferred.

Either eat them as is (they make a yummy snack), or you could slice them up and add to a salad, grain bowl, or sandwich!

Did you know that bell peppers are one of the best sources of vitamin C? One bell pepper provides 180% of your daily vitamin C needs – that’s way more than an orange (which provides about 115% of your needs)!

In addition to vitamin C, bell peppers are also a source of:

• dietary fiber
• vitamin B6
• vitamin K
• potassium
• folate
• vitamin E
• vitamin A

Thanks to their vibrant red and orange colours, bell peppers are rich in carotenoids, which are plant pigments that have antioxidant properties.

A one-ounce serving of goat cheese provides 6 grams of complete protein and 8 grams of fat. This addition of protein and fat helps to make this appetizer more satisfying and filling, thanks to their ability to help stabilize blood sugar and slow digestion!

Goat cheese is also a good source of micronutrients, like: 

• calcium and phosphorous (important for bone health)
• vitamin A
• riboflavin
• iron

• Savoury Goat Cheese Stuffed Dates
• Pear & Brie Cheese Salad Skewers
• Mediterranean Flatbread
• Smoked Salmon Appetizer Bagel Bites
• Herbed Cottage Cheese Dip

Did you give this Goat Cheese Stuffed Mini Peppers Recipe a try? Let me know by leaving a comment and recipe rating below!

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