Home » Recipes » Appetizers » Goat Cheese Stuffed Mini Peppers
Jump to Recipe
4.97 from 26 votes
by Carrie Walderlast updated January 8, 2024
This post may contain affiliate links. Please see my disclosure policy.
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, vegetarianparty appetizer ideathat your guests will love!
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!
For more appetizer ideas, why not try my goat cheese stuffed dates, these pear + brie cheese salad skewers, or this whipped feta dip with balsamic roasted strawberries? These are some of my reader-favourites!
Want more simple, healthy recipes?
Grab our free Top Recipes eBook, which includes15 of our most loved recipes in an easy to download format.
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!
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.
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!
How to make these in advance
Want to make these ahead of time? Here are my recommendations for doing so:
- Prep the mini peppers as detailed – cleaning, cutting, and removing the seeds!
- Then, stuff them with goat cheese as instructed as well.
- Place these in an airtight container and store them in the fridge.
- Before serving, you can roast them in the oven and finish with a drizzle of honey, balsamic glaze, and the fresh thyme.
- 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 ofvitamin 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 incarotenoids, which are plant pigments that have antioxidant properties.
Goat cheese nutrition benefits
A one-ounce serving of goat cheese provides 6 grams of completeproteinand 8 grams offat. 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:
- calciumandphosphorous(important for bone health)
- vitamin A
- riboflavin
- iron
More easy appetizer recipes:
- Cheese Stuffed Mushrooms
- Savoury Spiced Roasted Nuts
- Yogurt Fruit Dip
- Mediterranean Flatbread
- Herbed Cottage Cheese Dip
Did you give thisGoat Cheese Stuffed Mini Peppers Recipea try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me onInstagramorPinterest– seeing your creations always makes my day. You can alsosubscribe to my email listto 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, vegetarianparty appetizer ideathat your guests will love!
Prep Time: 20 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 50 minutes minutes
Servings: 6 people
Print Pin
4.97 from 26 votes
Leave a Review
Ingredients
- 1 pound mini sweet bell peppers (12 peppers)
- 10 ounce goat cheese
- Balsamic glaze, to drizzle
- Honey, to drizzle
- 2 Tbsp fresh thyme (or dried, but fresh is prettier!)
- Black pepper, to taste
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!
Nutrition
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.
Course: Appetizer
Cuisine: American, Mediterranean
Diet: Gluten Free, Vegetarian
Keyword: easy, goat cheese, healthy, mini peppers, stuffed peppers
Author: Carrie Walder
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!
Pin it for later:
You'll Also Love
Savoury Goat Cheese Stuffed Dates (Vegetarian)
Whipped Goat Cheese Crostini With Stewed California Prunes
This post may contain affiliate links. Please see my disclosure policy.
Appetizers Gluten-Free Recipes Vegetarianbell peppers cheese
originally published November 23, 2022 — last updated January 8, 2024
26 comments Leave a Comment »
4.97 from 26 votes (16 ratings without comment)
Leave a Comment & Rate this Recipe
-
Rosette Rutman — Reply
This was amazing!!! I prepped it on Friday & popped into the oven Saturday afternoon to feed some out-of-town guests who were arriving for my daughter’s birthday party Saturday night. They devoured the whole plateful in a flash! I ended up making a hew 2nd batch for the party. So easy & flavourful! Another winning recipe (I love, love, love your Roasted Squash & Pear soup too). Thank you for easy fantastic recipes!-
Carrie Walder — Reply
Thank you so much for the kind comment, Rosette!! I’m so happy to hear that you enjoyed this one and that it was a hit at your daughter’s birthday party!! Love that you made a second batch!! So glad you love that squash soup too – I appreciate the kind words. Looking forward to hearing what you try next 🙂
-
-
Liane @ Foodie Digital — Reply
Carrie, this appetizer is such a keeper!So many of people commented on how refreshing of an appetizer idea it was. The platter of peppers I brought with me was gone in 20 minutes!
Prepping the mini peppers took a minute, but after that the stuffed peppers were so easy to assemble. The balsamic glaze is a delicious touch. Will 100% makes these again!
-
Carrie Walder — Reply
Thank you so much for sharing your experience, Liane! I’m so happy to hear that these were a hit at your party!! Wishing you a very happy new year 🙂
-
-
Verla Workentine — Reply
I did not see link to find balsamic glaze. Looking forward to trying this. For a birthday party on Saturday, Jan. 27.
-
Carrie Walder — Reply
Hi Verla! Let me know if this link for the balsamic glaze works ([eafl id="13462" name="balsamic glaze" text="HERE"]). It’s from my go-to brand, Nonna Pia, but you are welcome to purchase any one at your local grocery store!
I hope you enjoy these at your party 🙂
-
-
Spillt User — Reply
I mixed the thyme and pepper into the goat cheese before putting in the peppers-
Carrie Walder — Reply
Thank you so much for sharing!! I hope you enjoyed them 🙂
-
Shelly —
Can these be made with a different type of cheese?
-
Carrie Walder —
Hi Shelly! I haven’t tried them with another type of cheese, but I would assume it would work with another soft cheese! Perhaps something like cream cheese or boursin?
-
-
-
Spillt User — Reply
I mixed the thyme and pepper into the goat cheese before putting in the peppers. -
Da — Reply
Why can’t you put a print recipe option?
-
Carrie Walder — Reply
Hi – I have always had a print button! You can find it directly under the photo in the recipe card. There is an image of a printer with the word “print” right next to it 🙂
-
-
Eric — Reply
There is no way prep work for this takes 15 min. I’ve made these twice. It’s a great recipe and everyone loves them…. But if you want people to be prepared to make these before a party or something you should update the prep time to be realistic. Those pepper preps take forever. Or I just suck-
Carrie Walder — Reply
Hi Eric! Thanks so much for your feedback. It’s hard to estimate the exact amount of time it takes someone to prep anything in the kitchen – we all have different skillsets, experience, and circ*mstances that can affect this. Happy to modify the prep time a little bit to account for that, though 🙂
So happy to hear that you and your guests enjoy this recipe regardless. Wishing you a wonderful start to the new year!
-
Allison — Reply
Perhaps it took you longer because a man typically has large fingers. You may want to try cleaning with a measuring spoon.
-
-
Cheryl — Reply
These are delicious!-
Carrie Walder — Reply
Thank you, Cheryl!! So happy you enjoyed them 🙂
-
-
anita g — Reply
These are so yummy and great appetizer for parties. I add 4 oz cream cheese to the goat cheese. and add the honey to the reduced balsamic.-
Carrie Walder — Reply
Thank you so much for the kind review, Anita! Love those additions you made. I’m so happy to hear that you enjoyed this recipe 🙂
-
-
Susan — Reply
Thank you for sharing this wonderful recipe. It was a great and easy recipe to share when you are camping.
Looking forward to more recipes.-
Carrie Walder — Reply
Thank you so much, Susan!! I’m so happy to hear that you enjoyed these stuffed peppers. What a fun camping recipe!! I’m looking forward to hearing what you try next 🙂
-
-
Robin — Reply
Have you ever tried these with hot honey?-
Carrie Walder — Reply
Hi Robin! I have not, but I LOVE hot honey and feel like that would taste quite delicious here! Let me know if you give that a try 🙂
-
-
Debbie — Reply
This was really yummy and an easy fun dinner idea!-
Carrie Walder — Reply
Thank you so much, Debbie!! So happy you enjoyed this one 🙂
-