Description
Vibrant mini bell peppers, roasted until tender, are generously filled with a creamy, tangy goat cheese mixture infused with fresh thyme and a hint of garlic. The warm, softened cheese complements the sweet, slightly charred peppers. A drizzle of sweet and savory balsamic glaze and a garnish of fresh thyme complete this elegant and flavorful appetizer.
Ingredients
- 12 mini bell peppers (about 1 pound), various colors
- 4 ounces (113g) soft goat cheese (chevre), softened
- 2 ounces (56g) cream cheese, softened (optional, for extra creaminess)
- 1 tablespoon fresh thyme, chopped, plus extra sprigs for garnish
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 2 tablespoons balsamic glaze
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Wash the mini bell peppers thoroughly. Carefully halve each pepper lengthwise and remove the seeds and membranes. Arrange the pepper halves, cut-side up, on the prepared baking sheet.
- In a medium bowl, combine the softened goat cheese, cream cheese (if using), chopped fresh thyme, garlic powder, salt, and black pepper. Mix well with a fork or spoon until the mixture is smooth and evenly combined.
- Spoon or pipe the cheese mixture evenly into each pepper half, filling them generously.
- Lightly drizzle the stuffed peppers with olive oil.
- Roast in the preheated oven for 15 to 20 minutes, or until the peppers are tender-crisp and the cheese filling is warm and lightly golden on top.
- Remove the baking sheet from the oven. Drizzle the roasted goat cheese stuffed mini peppers with balsamic glaze and garnish with fresh thyme sprigs before serving warm.
Notes
For an added layer of flavor, a pinch of red pepper flakes can be mixed into the cheese filling.
These peppers can be prepared a few hours in advance and refrigerated. Bake just before serving for the best texture.
If you prefer a smoky char, these can also be grilled over medium heat until tender and the cheese is warm.
Store any leftover peppers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 180
- Fat: 12g
- Carbohydrates: 12g
- Protein: 7g