Description
These roasted goat cheese stuffed mini peppers are a delightful and easy vegetarian appetizer perfect for parties. The peppers are stuffed with creamy goat cheese, then roasted to bring out their natural sweetness. Finished with a drizzle of balsamic glaze, honey, and a sprinkle of fresh thyme, this appetizer offers a wonderful combination of flavors that warm up any gathering.
Ingredients
Ingredients
- 1 pound mini sweet bell peppers (about 12 peppers)
- 10 ounces goat cheese
- Balsamic glaze, to drizzle
- Honey, to drizzle
- 2 Tbsp fresh thyme (or dried thyme)
- Black pepper, to taste
Instructions
- Preheat the oven: Set the oven to 400°F (200°C) to ensure it is hot enough for roasting the peppers to achieve that perfect softness and slight charring.
- Prepare the peppers: Wash and dry the mini sweet peppers. Then carefully cut each pepper in half lengthwise, removing all seeds and the white membrane inside.
- Stuff the peppers: Spoon a couple scoops of goat cheese into each halved pepper. You can customize the amount to your liking, whether you want them filled to the brim or just a light filling. This step sets the base for the creamy texture inside.
- Arrange for roasting: Place all the stuffed pepper halves in a single layer on a baking dish or sheet. This ensures even cooking and roasting.
- Roast in the oven: Bake the peppers for 20-25 minutes until they are soft, lightly browned, and slightly charred, which enhances their sweetness and flavor.
- Finish and serve: Remove the peppers from the oven and transfer to a serving platter. Drizzle with balsamic glaze and honey, then sprinkle fresh thyme leaves and freshly ground black pepper on top. Serve warm and enjoy!
Notes
- Leftovers: Store any leftovers in an airtight container in the refrigerator for 3-4 days. They can be enjoyed cold or reheated in the oven. Leftovers also make a tasty snack or can be added cold to salads, grain bowls, or sandwiches.
- Make in advance: Prepare and stuff the peppers as described, then store them covered in the fridge until ready to roast. Roast shortly before serving and finish with toppings for best flavor and texture.
