Goat Cheese Stuffed Mini Peppers (Print)

Mini sweet peppers roasted and filled with herbed goat cheese—simple, elegant, and irresistibly creamy.

# 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:

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.
06 - Roast in the oven for 18 to 20 minutes, or until peppers are tender and filling is lightly golden.
07 - Transfer to a serving platter. Sprinkle with toasted pine nuts and lemon zest, if using. Serve warm or at room temperature.

# Expert Tips:

01 -
  • These come together in under 35 minutes with almost zero effort, which means you can decide to make them 30 minutes before guests arrive and still look like you planned it for days.
  • The contrast between the sweet, slightly charred pepper skins and the tangy, creamy goat cheese filling is the kind of flavor pairing that makes people close their eyes when they take a bite.
02 -
  • Do not skip drying the peppers after washing because excess water creates steam in the oven and makes the filling watery instead of creamy.
  • If your goat cheese is cold and stiff, warming it slightly in your hands before mixing saves you from lumpy filling that tears the pepper walls.
03 -
  • Toasting the pine nuts in a dry skillet over low heat and shaking the pan constantly prevents the bitter disappointment of burnt nuts ruining your finished dish.
  • A squeeze of fresh lemon juice over the peppers right before serving brightens everything and makes people wonder what your secret is.

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