Description
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.
- Best served warm for the creamiest texture.
Nutrition
- Serving Size: 1 serving (3–4 pepper halves)
- Calories: 210
- Sugar: 3g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1.5g
- Protein: 6g
- Cholesterol: 35mg
