Roasted Goat Cheese Peppers (Print version)

Sweet mini peppers filled with herbed goat cheese, roasted until tender and golden for a warm savory appetizer.

# What goes in:

→ 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

# Cooking steps:

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.

# Tips from flavorandfeast:

01 -
  • These come together in under thirty five minutes with zero fancy technique, which makes them the ultimate last minute appetizer that still looks impressive.
  • The contrast between the sweet roasted pepper and tangy melted goat cheese is the kind of flavor pairing that makes people close their eyes when they eat.
  • They are naturally vegetarian and gluten free, so you can serve them at almost any gathering without worrying about dietary restrictions.
02 -
  • Do not overfill the peppers or the cheese will spill out and burn on the parchment, which I learned the hard way after an enthusiastic piping session left me with more cheese on the tray than inside the peppers.
  • Toasting pine nuts in a dry skillet takes about two minutes and they go from perfectly golden to burnt in seconds, so stand there and shake the pan constantly.
03 -
  • A piping bag fitted with a large round tip makes filling the peppers fast and tidy, but a zip top bag with the corner snipped off works just as well in a pinch.
  • Let the roasted peppers rest for three to five minutes before serving because the cheese holds a surprising amount of heat and nobody wants a burnt tongue to start the evening.

Return