Description
Roasted Goat Cheese Stuffed Mini Peppers are a vibrant and easy appetizer featuring sweet mini peppers roasted to tender perfection and filled with a creamy, tangy goat cheese mixture. They offer a delightful combination of flavors and textures, making them perfect for parties, snacks, or light lunches with a fresh salad.
Ingredients
Vegetables
- Mini peppers, fresh and colorful – about 20 halves (10 mini peppers)
Cheese Filling
- Goat cheese – 4 oz (softened)
- Garlic – 1 clove, minced
- Fresh herbs (thyme or basil) – 2 tablespoons, finely chopped
- Salt – 1/4 teaspoon
- Black pepper – 1/4 teaspoon
Other
- Olive oil – 1 tablespoon, for roasting
Instructions
- Prepare the Mini Peppers: Preheat your oven to 400°F (200°C). Slice the mini peppers in half lengthwise and carefully remove the seeds and membranes to create little boats for the filling.
- Roast the Peppers: Place the halved mini peppers on a baking sheet lined with parchment paper, drizzle with olive oil, and roast for about 10 minutes until they soften slightly and their natural sweetness intensifies.
- Make the Goat Cheese Filling: While the peppers roast, mix goat cheese with minced garlic, finely chopped herbs, a pinch of salt, and pepper in a bowl until smooth and creamy.
- Stuff the Roasted Peppers: Remove the peppers from the oven and carefully fill each half with the savory goat cheese mixture using a spoon or piping bag.
- Final Bake: Return the stuffed mini peppers to the oven for 5-7 minutes so the cheese softens and melds beautifully with the pepper.
Notes
- Choose fresh mini peppers: Look for firm, brightly colored peppers without wrinkles for the best taste and texture.
- Don’t overstuff: Filling too much cheese can cause it to spill out during baking, so keep a moderate amount.
- Use a piping bag: It makes the stuffing process cleaner and more uniform.
- Warm the goat cheese: Softening the cheese for a few minutes before mixing makes it easier to blend with herbs and garlic.
- Watch the roasting time: Over-roasting can make peppers mushy, so keep an eye on their texture.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 stuffed mini pepper halves
- Calories: 85 kcal
- Sugar: 3 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg