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Balsamic Glazed Goat Cheese Stuffed Mini Peppers

Sweet mini bell peppers roasted until tender, filled with a tangy and creamy garlic-herb goat cheese mixture, and finished with a rich balsamic glaze drizzle.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 peppers
Course: Appetizer, Snack
Cuisine: American, Modern
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

The Peppers & Filling
  • 1 lb mini sweet peppers mix of colors
  • 8 oz goat cheese log (chèvre) softened
  • 4 oz cream cheese softened
  • 2 cloves garlic minced finely
  • 1 tbsp fresh thyme leaves chopped
  • 0.25 tsp salt
  • 0.25 tsp black pepper
Toppings
  • 0.25 cup balsamic glaze store-bought or homemade reduction
  • 4-5 sprigs fresh thyme for garnish

Equipment

  • Baking sheet
  • Mixing Bowl
  • Piping Bag or Ziplock Bag
  • Small knife for coring peppers

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Wash and dry peppers. Slice off the stem tops and carefully remove seeds and membranes using a small spoon or knife.
  3. In a mixing bowl, combine softened goat cheese, cream cheese, minced garlic, chopped thyme, salt, and pepper. Mix until smooth.
  4. Transfer the cheese mixture to a piping bag or ziplock bag with the corner snipped. Pipe filling generously into each pepper.
  5. Arrange peppers upright on the baking sheet (trim bottoms slightly if needed to make them stand). Bake for 18-22 minutes until peppers are tender and filling is warm.
  6. Transfer to a serving platter. Drizzle generously with balsamic glaze and top with fresh thyme sprigs before serving.

Notes

Peppers can be stuffed a day in advance and refrigerated until ready to bake. Add a few minutes to cook time if baking from cold.