Goat Cheese Stuffed Mini Peppers (Printable)

Creamy goat cheese stuffed into sweet mini peppers and roasted until golden—ready in just 35 minutes.

# 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 It:

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 18–20 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 -
  • They look wildly impressive on a platter but take almost zero effort to pull off.
  • The creamy, tangy filling against the sweet roasted pepper is the kind of contrast that makes people close their eyes when they bite in.
02 -
  • Overfilling the peppers causes the cheese to melt over the edges and burn on the pan, so keep the filling level with the pepper walls.
  • Toasting the pine nuts in a dry skillet over low heat for just two minutes transforms them from waxy to nutty and fragrant, but walk away for even thirty seconds and they will scorch.
03 -
  • Use a small teaspoon or a piping bag to fill the peppers because trying to use a butter knife will frustrate you and leave cheese smeared everywhere except inside the pepper.
  • Drying the peppers thoroughly after washing is the step everyone skips, but wet peppers make the cheese slide right off during roasting.

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