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Goat Cheese Stuffed Mini Peppers with Balsamic, Honey, and Thyme Recipe

★★★★★

4.7 from 95 reviews
  • Author: Naomi
  • 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

Scale

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

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the stuffed peppers.
  2. 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.
  3. 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.
  4. Arrange for Roasting: Place the stuffed peppers in a single layer on a baking dish or sheet, ensuring they have room to roast evenly.
  5. 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.
  6. 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.
  7. 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

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Find it online: https://naomifletcher.com/goat-cheese-stuffed-mini-peppers-with-balsamic-honey-and-thyme-recipe/