Description
Delicious stuffed mini sweet peppers filled with creamy goat cheese and herbs, perfect for a tasty appetizer.
Ingredients
Scale
- 12 mini sweet peppers (halved and seeded)
- 1 tbsp olive oil
- 0 tsp salt
- 0 tsp black pepper
- 4 oz goat cheese (softened)
- 1 clove garlic (minced)
- 1 tbsp fresh herbs (thyme or basil, chopped)
- 2 tbsp balsamic glaze (for drizzling)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Arrange halved mini peppers cut-side up on the baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast peppers for 15–18 minutes until tender and lightly blistered.
- In a bowl, mix goat cheese with garlic and chopped herbs until smooth.
- Remove peppers from oven and let cool slightly.
- Fill each pepper half with the goat cheese mixture.
- Drizzle with balsamic glaze just before serving.
Notes
- For a spicy kick, consider adding a pinch of crushed red pepper flakes to the goat cheese mixture.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 peppers
- Calories: 180
- Sugar: 3g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 15mg