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Stuffed Mini Peppers with Creamy Goat Cheese

Stuffed Mini Peppers with Creamy Goat Cheese Bliss

Enjoy vibrant Stuffed Mini Peppers with Creamy Goat Cheese, a gluten-free appetizer that delights the senses.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 peppers
Course: Appetizer
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 12 pieces Mini Sweet Bell Peppers Colorful and tender, perfect base for stuffing
  • 8 ounces Goat Cheese Creamy and rich
  • 1 tablespoon Honey Provides delightful sweetness
  • 1 teaspoon Fresh Thyme Lends herbaceous notes
  • 1 pinch Black Pepper Adds warmth to the dish
For the Drizzle
  • 2 tablespoons Balsamic Glaze Offers a tangy-sweet touch

Equipment

  • Oven
  • mixing bowl
  • baking sheet
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Rinse the mini sweet bell peppers and slice each in half lengthwise to remove seeds.
  3. In a mixing bowl, combine goat cheese, honey, fresh thyme, and black pepper; mix until smooth.
  4. Stuff each pepper half with the cheese mixture.
  5. Arrange the stuffed peppers on a parchment-lined baking sheet.
  6. Bake stuffed mini peppers for 20-25 minutes until tender and slightly wrinkled.
  7. Drizzle with balsamic glaze and honey; garnish with thyme and black pepper.

Nutrition

Serving: 1pepperCalories: 100kcalCarbohydrates: 5gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 15mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 40mgCalcium: 80mgIron: 1mg

Notes

Allow roasted peppers to cool slightly before adding the balsamic glaze to maintain presentation. Substitute feta or ricotta for different flavors.

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