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These goat cheese stuffed mini peppers are paired with balsamic glaze, honey, and thyme. Roasting them in the oven makes them soft, warm, and really brings out the sweetness in the peppers. They’re such an easy, delicious, vegetarian party appetizer idea that your guests will love!

Roasted goat cheese stuffed mini peppers drizzled with balsamic, honey, and thyme on a white plate.

If you LOVE roasted peppers as much as I do, you are going to adore this bite-sized appetizer version! They’re such a great finger food and really easy to make – all you need are 6 simple ingredients.

In this recipe, mini sweet bell peppers are sliced in half, stuffed with goat cheese, then oven-roasted until they’re warm and tender. Roasting the mini peppers brings out so much of their flavour and natural sweetness – it totally changes how they taste compared to their raw counterparts!

As a dietitian, I’m happy to share that these goat cheese stuffed mini peppers pack in a bunch of nutrition benefits, too! I go into more details below if interested.

I’ve also included tips for making this recipe in advance (always helpful if you’re planning to serve these at a dinner party) and what to do if you have any leftover. I hope you enjoy them!

Want more appetizer ideas? Check out my roundup of easy appetizer recipes for more inspiration!

Roasted goat cheese stuffed mini peppers drizzled with balsamic, honey, and thyme.

Ingredients needed

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!

Recipe ingredients on a wood cutting board.

Step-by-step: how to make goat cheese stuffed peppers

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.

Mini sweet peppers cut in half.

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!

Halved mini peppers with goat cheese inside their centers.

How to make these in advance

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 🙂

Storage notes

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!

Bell pepper nutrition benefits

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.

Goat cheese nutrition benefits

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
Roasted goat cheese stuffed mini peppers drizzled with balsamic, honey, and thyme on a white plate.

More easy appetizer recipes:

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

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Goat Cheese Stuffed Mini Peppers (Easy Appetizer!)

These goat cheese stuffed mini peppers are paired with balsamic glaze, honey, and thyme. Roasting them in the oven makes them soft, warm, and really brings out the sweetness in the peppers. They’re such an easy, delicious, vegetarian party appetizer idea that your guests will love!
Roasted goat cheese stuffed mini peppers drizzled with balsamic, honey, and thyme on a white plate.
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Ingredients

Instructions

  • Preheat oven to 400F.
  • Wash and dry mini peppers. Cut each pepper in half lengthwise. Remove the seeds and any fleshy white bits.
  • Spread a couple scoops of goat cheese into each pepper half.
    NOTE: 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!

Notes

*LEFTOVERS:
  • 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!
 
*HOW TO MAKE IN ADVANCE:
  • Prep the peppers and stuff with goat cheese as instructed.
  • Place them in an airtight container and store in the fridge until needed.
  • Before serving, roast them in the oven and finish with the toppings as directed. Serve immediately!

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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