Goat Cheese Stuffed Mini Peppers (Printable)

Creamy goat cheese and fresh herbs roasted inside sweet mini peppers for an irresistible Mediterranean appetizer.

# What You'll Need:

→ Vegetables

01 - 16 mini sweet peppers

→ Filling

02 - 7 oz fresh goat cheese, softened
03 - 2 tbsp fresh parsley, finely chopped
04 - 1 tbsp fresh chives, finely chopped
05 - 1 garlic clove, minced
06 - 1 tbsp olive oil
07 - 1/4 tsp freshly ground black pepper
08 - 1/4 tsp fine sea salt

→ Garnish

09 - 2 tbsp toasted pine nuts (optional)
10 - 1 tsp lemon zest

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Wash and dry mini peppers. Slice each pepper lengthwise and remove seeds and membranes, keeping stems intact for presentation if possible.
03 - In a medium bowl, combine goat cheese, parsley, chives, minced garlic, olive oil, black pepper, and salt. Mix until smooth and well blended.
04 - Fill each pepper half with the goat cheese mixture, smoothing the top with a small spoon or spatula.
05 - Arrange stuffed peppers cut side up on the prepared baking sheet, spacing evenly.
06 - Roast in the oven for 18–20 minutes, or until peppers are tender and filling is lightly golden on top.
07 - Transfer to a serving platter. Sprinkle with toasted pine nuts and lemon zest. Serve warm or at room temperature.

# Expert Hacks:

01 -
  • These little peppers look impressive enough for a party but require almost zero technique, which is my favorite kind of cooking.
  • The creamy tang of goat cheese against the sweet roasted pepper is one of those flavor pairings that makes people close their eyes when they bite into it.
  • Everything cooks on one sheet, so cleanup is almost nonexistent.
02 -
  • Do not skip softening the goat cheese because cold cheese will tear the pepper walls when you try to fill them, and the texture will be lumpy no matter how hard you stir.
  • I once forgot the parchment paper and spent longer scrubbing the pan than I spent making the entire recipe, so consider that lesson learned.
  • A pinch of smoked paprika or red pepper flakes in the filling adds a warmth that transforms the whole dish without much effort.
03 -
  • Taste the goat cheese mixture before you stuff the peppers and adjust the salt because cheese brands vary wildly in how salty they are straight from the package.
  • Serve these at room temperature instead of piping hot because the goat cheese flavor deepens and the texture becomes creamier as they cool slightly.

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