Roasted Goat Cheese Peppers (Printable)

Creamy goat cheese stuffed into sweet mini peppers and roasted to golden, savory perfection.

# What You'll Need:

→ Vegetables

01 - 16 mini sweet peppers

→ Cheese Filling

02 - 5 oz fresh goat cheese (chèvre)
03 - 2 tbsp cream cheese, softened
04 - 1 garlic clove, finely minced
05 - 2 tbsp fresh herbs, chopped (parsley, chives, or basil)
06 - 1 tsp lemon zest
07 - 1/4 tsp freshly ground black pepper
08 - Pinch of salt

→ Topping & Finishing

09 - 1 tbsp olive oil
10 - 2 tbsp toasted pine nuts (optional)
11 - Fresh parsley or basil, to garnish

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Rinse mini peppers, slice each one in half lengthwise, and carefully remove seeds and membranes.
03 - In a medium bowl, combine goat cheese, cream cheese, garlic, chopped herbs, lemon zest, black pepper, and salt. Mix until smooth and creamy.
04 - Fill each pepper half with the cheese mixture using a spoon or piping bag.
05 - Arrange stuffed peppers on the prepared baking sheet. Drizzle lightly with olive oil.
06 - Roast in the oven for 18–20 minutes, or until peppers are tender and cheese begins to turn golden.
07 - Remove from oven. Top with toasted pine nuts (if using) and fresh herbs. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The contrast between the sweet, slightly charred pepper and the tangy melted goat cheese is the kind of flavor pairing that makes people close their eyes when they bite into it.
  • These come together in under 35 minutes from start to finish, which means they are perfect for those nights when guests arrive in half an hour and you have nothing prepared.
02 -
  • Do not overfill the peppers because the cheese expands slightly as it heats and can spill over the edges onto the parchment.
  • Toasting pine nuts in a dry pan takes only about 90 seconds and they go from golden to burnt in the blink of an eye, so stand there and shake the pan constantly.
03 -
  • A piping bag with a wide tip fills the peppers in half the time and makes them look far neater than spooning ever will.
  • Let the cream cheese come fully to room temperature before mixing or you will end up chasing lumps through the filling with your spoon.

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