I love making these roasted goat cheese stuffed mini peppers when I need a simple appetizer that looks elegant and tastes incredible. The sweet roasted peppers pair perfectly with the creamy, tangy goat cheese filling.
Why You’ll Love This Recipe
I enjoy how quick and effortless this appetizer is while still feeling special enough for gatherings or holiday tables. The peppers become tender and slightly sweet after roasting, and the goat cheese turns warm and creamy inside. I also like that these are easy to customize with herbs, spices, or crunchy toppings.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 mini sweet peppers, halved lengthwise and seeds removed
150 g goat cheese, softened
2 tablespoons cream cheese, softened
1 tablespoon olive oil
1 teaspoon honey
1 teaspoon fresh thyme leaves
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons chopped walnuts or pecans (optional)
1 tablespoon chopped fresh parsley for garnish
directions
I start by preheating the oven to 200°C (400°F) and lining a baking tray with parchment paper.
In a bowl, I mix together the goat cheese, cream cheese, honey, thyme, garlic powder, salt, and black pepper until smooth and creamy.
I arrange the halved mini peppers on the baking tray and lightly brush them with olive oil. Then I spoon the goat cheese mixture into each pepper half.
If I’m using nuts, I sprinkle them on top before roasting.
I bake the peppers for about 15–18 minutes, until the peppers are tender and the filling is slightly golden.
Once out of the oven, I garnish them with fresh parsley and serve warm.
Servings and timing
I usually get about 24 stuffed pepper halves, serving 6 to 8 people as an appetizer.
I sometimes add crushed red pepper flakes for a bit of heat. I also like mixing chopped sun-dried tomatoes or fresh herbs into the cheese filling. When I want a different flavor, I swap goat cheese for feta or ricotta.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, I warm them in the oven at 180°C for about 8 minutes until heated through. I avoid microwaving them too long because the peppers can become overly soft.
FAQs
Can I make these ahead of time?
Yes, I often stuff the peppers ahead and refrigerate them until ready to roast.
What type of peppers works best?
I prefer mini sweet peppers because they roast beautifully and have a naturally sweet flavor.
Can I serve these cold?
I can, but I personally enjoy them more when they’re warm and creamy.
Can I freeze stuffed mini peppers?
I don’t usually freeze them because the texture of the peppers and cheese changes after thawing.
What can I serve with these appetizers?
I like serving them alongside crackers, charcuterie boards, or fresh salads.
Conclusion
I find these roasted goat cheese stuffed mini peppers to be one of the easiest appetizers that still feels impressive. They’re creamy, flavorful, colorful, and always disappear quickly whenever I serve them.
These roasted mini sweet peppers are stuffed with a creamy goat cheese filling and baked until tender and golden, creating an elegant, easy appetizer perfect for parties or gatherings.
Ingredients
12 mini sweet peppers, halved lengthwise and seeded
150 g goat cheese, softened
2 tablespoons cream cheese, softened
1 tablespoon olive oil
1 teaspoon honey
1 teaspoon fresh thyme leaves
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon salt
2 tablespoons chopped walnuts or pecans (optional)
1 tablespoon chopped fresh parsley (for garnish)
Instructions
Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
In a bowl, mix goat cheese, cream cheese, honey, thyme, garlic powder, salt, and black pepper until smooth and creamy.
Arrange the halved mini peppers on the baking tray and lightly brush them with olive oil.
Spoon the cheese mixture evenly into each pepper half.
If using, sprinkle chopped nuts over the filled peppers.
Bake for 15–18 minutes until peppers are tender and filling is lightly golden.
Remove from oven, garnish with fresh parsley, and serve warm.
Notes
You can prepare and stuff the peppers ahead of time and refrigerate before baking.
For extra heat, add crushed red pepper flakes to the filling.
Feta or ricotta can be used instead of goat cheese for a different flavor.
