Goat Cheese Stuffed Mini Peppers with Balsamic, Honey, and Thyme Recipe
Introduction
These goat cheese stuffed mini peppers are a simple and elegant appetizer that combines creamy goat cheese with sweet roasted peppers. Drizzled with balsamic glaze, honey, and fresh thyme, they offer a delightful mix of flavors perfect for any gathering. Warm, soft, and full of character, they are sure to impress your guests.
Ingredients
- 1 pound mini sweet bell peppers (about 12 peppers)
- 10 ounces goat cheese
- Balsamic glaze, to drizzle
- Honey, to drizzle
- 2 tablespoons fresh thyme (or dried)
- Black pepper, to taste
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Wash and dry the mini peppers. Cut each pepper in half lengthwise, removing the seeds and any white fleshy bits.
- Step 2: Scoop goat cheese into each pepper half. You can fill them generously or lightly, depending on your preference.
- Step 3: Arrange the stuffed peppers in a single layer on a baking dish or sheet.
- Step 4: Roast in the preheated oven for 20-25 minutes, until the peppers are soft and lightly browned or charred.
- Step 5: Transfer the roasted peppers to a serving platter. Drizzle with balsamic glaze and honey, then sprinkle with fresh thyme and freshly ground black pepper. Serve warm and enjoy!
Tips & Variations
- Use fresh thyme for a vibrant herb flavor and pretty garnish, but dried thyme works well in a pinch.
- Try adding a sprinkle of crushed red pepper flakes for a bit of heat.
- Substitute goat cheese with cream cheese mixed with herbs for a milder flavor.
- For a different twist, add chopped nuts like toasted pecans or walnuts on top before serving.
Storage
Store leftovers in an airtight container in the fridge for up to 3-4 days. They are delicious cold as a snack or can be reheated in the oven until warmed through. Alternatively, slice them and add to salads, grain bowls, or sandwiches for added flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare these stuffed peppers in advance?
Yes! You can wash, halve, and stuff the peppers with goat cheese ahead of time. Keep them covered in an airtight container in the fridge, then roast and add the toppings just before serving.
Can I use other types of cheese instead of goat cheese?
Absolutely. Cream cheese, ricotta, or feta can be used as alternatives. Each will bring a different flavor and texture, so choose based on your preference.
Print
Goat Cheese Stuffed Mini Peppers with Balsamic, Honey, and Thyme Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free, Vegetarian
Description
Delicious and easy goat cheese stuffed mini peppers roasted to perfection and drizzled with balsamic glaze, honey, and fresh thyme. This warm appetizer brings out the natural sweetness of the peppers and pairs perfectly with the creamy goat cheese, making it a crowd-pleasing vegetarian and gluten-free dish ideal for any party or gathering.
Ingredients
Peppers
- 1 pound mini sweet bell peppers (about 12 peppers)
Filling
- 10 ounces goat cheese
Toppings
- Balsamic glaze, to drizzle
- Honey, to drizzle
- 2 tablespoons fresh thyme (or dried thyme)
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the stuffed peppers.
- Prepare Peppers: Wash and dry the mini sweet peppers. Cut each pepper in half lengthwise and remove all the seeds and the white fleshy bits to create space for the cheese filling.
- Stuff Peppers: Spoon goat cheese into each pepper half, using as much or as little as you prefer. You can fill them to the brim or just a small scoop based on your taste.
- Arrange for Roasting: Place the stuffed peppers in a single layer on a baking dish or sheet, ensuring they have room to roast evenly.
- Roast Peppers: Roast in the preheated oven for 20-25 minutes until the peppers are soft, lightly browned, and slightly charred on the edges to bring out natural sweetness.
- Add Finishing Touches: Remove the roasted peppers from the oven and transfer them to a serving platter. Drizzle generously with balsamic glaze and honey. Sprinkle fresh thyme and freshly ground black pepper over the top.
- Serve: Serve these warm as a delightful appetizer and enjoy the perfect combination of flavors and textures.
Notes
- Leftovers: Store leftovers in an airtight container in the refrigerator for 3-4 days. They are delicious eaten cold or reheated in the oven. Leftovers can also be sliced and added to salads, grain bowls, or sandwiches.
- Make Ahead: Prepare and stuff the peppers ahead of time, store them covered in the fridge, and roast just before serving for convenience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American, Mediterranean
Keywords: easy, goat cheese, healthy, mini peppers, stuffed peppers, vegetarian, gluten free, appetizer, party food
